davidaulloa/AmericanStories huggingface dataset:
Evening star., 1943-08-10
StandIey Impressed
By Tour Of Russian
War Plants in Ura|s
Nv the Associated Pres.

BY the Associated Press.
MOSCOW, Aug. 10.-Russian war
plants compare favorably" with
those in the United States, accord
ing to Admiral William H. Standley,
United States Ambassador, who has
just completed a four-day tour OF
/ inspection of Soviet tank factories
and steel mills in the Ural Noun
tains industrial region.
Admiral Standley said that every
effective work is being done" and
that he was very much impressed"
! by RuSSia's eastern war industries.
The trip was the Ambassadors
first to the Urals and one of the
few such visits authorized by the
Kremlin for foreigners, although
former Ambassador Joseph E. Davies
was extended similar privileges. Ad-
miral Standley's trip was made in a
special plane placed at his disposal
by the United States Navy.
One Plant Self Contained.
Three of Russia's greatest war
plants, the first two producing tanks
and the third steel we're on the
itinerary. One plant was almost
entirely self contained. producing in
its shops everything that goes into
tank from rubber to guns. Tanks
roll away from the assembly line
under their own power, Admiral
Standley said.
A plant which takes ore directly
from an iron mountain" converts
it into steel and ships and rolled
product to factories elsewhere i'm
pressed the Ambassador. The oper-
alton of that plant also compares
favorably with plants at home" he
declared. They are producing an
enormous amount of steel here"
Admiral Standley said food was
abundant wherever his party went.
He recalled particularly the enor-
nous fields of potatoes and other
crops he saw growing on the State
farms.
People Appear Well Fed.
'The people not only looked we'll
fed but they know what they are
doing. They looked lean and wiry,
but I saw no signs of emaciation or
overwork There seemed to be
ample housing facilities everywhere
l went" he declared.
Admiral Standley said women con-
stituted about IS per cent of the
workers in the steel plants and
about IS per cent in other factories.
Many American heavy machines
and machine tools were in use, he
added, and the precision work he
saw was most meticulous and deli
cate"
Evening star., 1943-08-10
Army Pilot, WAC Killed
In Crash in Louisiunu

By the AsS0clated Press.
SHREVEPORT, La, Aug. 10.-A
Barksdale Field pilot and Women's
Army Corps officer were killed late
yesterday when a light Army plane
crashed about miles north of the
local post
Pilot of the plane was Flight
Officer J. B. Ames, Ranger, Tex.
With him was Third Officer Barbara
K. Young. 81, Ruffsdale, Pa, mem
Der of the WAC complement at
the field.
Barksdale Field officials said the
plane dived straight into the ground
just off the military reservation.
The ship was wrecked, but did not
catch fire.
Evening star., 1943-12-16
OldLove, NewRole
By the Victory Chef

A lady living on farm in a Md
western State writes to ask about
stufnngs. Aren't stuffiings for
turkeys, chicken, shoulders Of veal
and 50 on to be regarded as among
the most useful and important of
our so-called meat stretchers'?" she
writes.
Now, I've never looked upon a
lovely dressing Cor stuflng, If one
wants to call it that as a meat
stretcher, but, in fact, 1t is, and a
very excellent one.
AS such, stufings or dressings
deserve some immediate attention.
Even the briefest study opens a wide
vista Of discovery. Stufflngs and
dressings belong to the family of
food items known, in culinary terms,
as force-meats. Many people have
an idea that they are called force
meats because they are generally
forced through sieves or grinders
and such gadgets. Actually, force
meat Is term which was adapted
from the original "farce-meat," and
that came from the French verb
"farcie"-to stuff.
In this country, and especially in
England, force-meats fall into two
Evening star., 1943-12-16
III cups sifted enriched -four.
y teaspoon salt.
u cup margarine.

II cups sifted enriched -four.
y teaspoon salt.
u cup margarine.
3 tablespoons cold water.
3 cups of any desired cooked
fruit or mincemeat.
Sift together -four and salt.
Cut in vitaminized margarine
with pastry blender or two knives
until the consistency of coarse
meal. Lightly mix in water with
a fork. Shape into a ball with
Toured hands. Turn out onto
lightly Toured cloth or board.
Roll two-thirds of dough to fit
pie plate about "a inch thick.
Fit loosely in pie plate and crimp
edges. Brush crust with slightly
beaten egg. Roll remaining
dough and trimmings to !. inch
thick. Cut out trees with cookie
cutter. Place on cookie sheet.
Bake trees and pie at the same
time in hot oven t450 degrees
F.. allowing about II minutes
for trees and 20 minutes for pie
shell. Cool. Fill with fruit fill
ing.
Filling.
A short time before serving,
heat three cups of mincemeat,
cooked cranberries or any desired
fruit that is plentiful at this time
and MI shell. Top with pastry
Christmas trees. garnished, il de-
sired, with green sugar and tiny
red candies
Evening star., 1943-12-16
Those Meat Sundries-

Many grownups have never tasted
sweetbreads, brains, tripe and other
variety meats because they were
never served to them as children.
But If you learn to prepare these
cuts Of meat in unusual ways, even
the most prejudiced eater will de-
light in them.
One thing you can be almost sure
Of is that your butcher will have
some variety meats. They are quite
perishable and the Government is
shipping very little to the armed
forces. Also they are cheap in COM
parison to other meats and their
point values are very low
Chefs have become famous for
their broiled kidneys and praised
oxtails And epicures have always
considered spiced tongue and sauteed
sweetbreads great delicacies. Per-
feet your own way Of preparing the
meat sundries and you will find that
you can vary the usual menus now
limited by wartime food restrictions
A liver loaf is very good-made
like any meat loaf and seasoned
with onion and parsley. Kidneys
that are wrapped in bacon and
broiled are especially delicious.
And a tomato sauce does wonders
Evening star., 1943-12-16
(Thdnks to Mrs. c. N. M,
WdShiu0tou.

HuHhS 10 MIS-. I. ". M,
Washington
Mrs. w. NJ W.. Silver Spring.
writes that the uncooked fruit cake
made by the recipe of Mrs. H. r. A.
Of Fairfax Station, Va, was a sue
cess in every way except that it was
found to have dry cracker crumbs
which made 1t crumbIe when she
cut It..
Her request is, of course. addressed
to Mrs. H. r. A., but may say that
I also made the cake and mine was
a grand success. I think it Is due to
the fact that I was very particular
and took great pains TO work the
crumbs into the fruit and butter
mixture very slowly until all crumbs
were coated.
And, may I say that I used mar
garine instead of butter. I left the
butter substitute at room tempera-
ture overnight so as to soften it.
Then I mixed the honey into the
margarine also used little of the
sirup from the preserves suggested
II used strawberry preserves be-
cause had no pineapple preserves)
I ground the graham crackers up
in the meat grinder. being sure that
every piece was ground fine. After
the fruit had soaked. according to
directions given by Mrs. H. r. A., for
two hours in the honey and short
ening mixture I found I had to use
the hands to mix the cake 1t re-
quires the warmth of the hand to
accomplish the smoothness which is
necessary to make it hold together
and mold nicely Otherwise I could
not have made the cake. I am sure
1t was recalcitrant at one stage of
the game, but I persevered and it is
huge success. we'll worth the rath-
er hard work 1t entails.
When I make the cake again. as
I plan to do, shall know just how
to handle it. 1t requires bit of
doing, but it is worth all the trouble
for every one who has tasted that
cake wants the recipe.
I do not think brandy or wine
could be poured over this cake to
soften 1t. But I believe it could be
made quite all right by reworking
the material with a bit of added
liquid. Either honey or wine would
do, I believe. 1t has no crust. you
know and think it could be worked
again and then remolded nearer to
your hearts desire.
Evening star., 1943-12-16

for tripe. II you don't want to
use sundries as an entree, they can
be added in small quantities to
other dishes to give flavor and extra
nourishment.
Simmering is the secret to cook
ing variety meats. If you own
some copper-clad, stainless steel
ware, you have the perfect utensil
for cooking these meats. With a
low flame and tightly-htting cover,
the cooking time will be lessened
and the meat will be beautifully
tender.
KIDNEY STEW.
3 beef kidneys.
2la tablespoons fat or salad oil.
2 medium onions, minced.
- teaspoon salt
l. teaspoon pepper.
!. cup -four
3 cups water
Ia tablespoons lemon juice.
Wash kidneys. Split; remove outer
membrane and fatty tissue Cut
kidneys into sections. Cover with
cold. salted water, and let stand for
one hour. Drain; cover with cold
water and bring to boil Drain.
Melt fat in a skillet and saute kid
neys and onions until lightly
Drowned. Add -four and season.
ings, and when we'll blended add
cups water, stirring constantly until
mixture thickens and boils. Cover
and simmer for IS minutes. Or until
kidneys are tender, and then add
lemon juice If desired. cooked
vegetables can be added before sery-
ing.
Some people consider brains tops
OF the meat sundries. There are
several ways they can be prepared
to bring out their delicate flavor
but if you're not familiar with this
meat acquire a taste for scrambled
brains. Allow one pair per person
Wash them carefully and remove
outer membrane Soak in cold
salted water for half hour. Drair
and cover with hot water; add
teaspoon salt and tablespoon!
lemon juice per quart of water
Simmer Is to 20 minutes and drain
for scrambling.
TRIPE WITH TOMATO SAUCE.
Use cleaned fresh tripe. allowing
4 pound per person. Wash. cover
with cold water and bring to a boil.
then drain, cover with boiling water
and simmer covered for to hours
until tender; add p teaspoon salt
per pound TO fresh tripe. when hall
done. Serve with tomato sauce.
Tomato Sauce.
onion. sliced.
2i2 cups cooked tomatoes or one
No. 2 can.
tablespoons -four.
p teaspoon salt.
4 teaspoon pepper.
2 tablespoons cooking fat OF
butter.
Combine onion. tomatoes. salt and
pepper and cook, covered for 1C
minutes. Press through sieve. Melt
fat in double boiler and blend in
flour. Gradually add tomato mix
ture, stirring constantly until well
blended. Cook slowly for 3 min
utes. stirring occasionally.
Evening star., 1943-12-16

sciiulIle III some OF my uses Oh soy
bean sprouts.
In a raw tossed salad for six add
l cup raw bean sprouts; they are
also good in a combination veeetab BILE
salad, either raw or steamed. To
steam. place in wire strainer or a
regular strainer, and steam 30 min
utes.
As \ vegetable. We like them best
sauteed in salt pork. To two quarts
sprouts. use 4 or 4 pound salt
pork. Cut meat in tiny pieces and
fry out all the fat: pour of all fat
in excess of tablespoons and drop
washed drained sprouts in salt just
a little, pepper freely and cover
Cook about IS to 20 minutes over
a medium fire, turn twice with a
kitchen fork. A variation is to use
bacon or butter substitute and /
teaspoon caraway seed.
This Is mine own" Chop Suey
and is used by many Boy Scout and
Camp Fire Girl groups in Cali
fornia. To serve s to 8: Wash and
cut to the approximate size Of bean
sprouts one small bunch celery. one
small bunch sweet carrots, u pound
string beans (the frozen Frenched
ones are just right. Fry two slices
liver and make two little omelets
by beating each egg (using two)
| separated. add salt and pepper and
drop in a little oiled frying pan.
When puffed up turn over. After
these are cool, slice very thinly: do
the same to the liver. In large
deep kettle Dutch oven), melt some
fat, add first the string beans and
| carrots, use little water, about two
tablespoons. Cook fast 10 to Is min
utes, add celery, cook IS more min
utes: add bean sprouts (about one
quartz. Cook 10 to Is minutes more,
then add the liver and little strips
Of egg last. A few shrimps are nice
Just heat the liver through for
three minutes. Serve with boiled
rice or toasted noodles. This isn't
as hard as it sounds, and saves many
points.
The vegetables do not need salt If
you use soy sauce We always do.
II you don't, salt them to taste.
To toast noodles: After they have
been boiled and blanched and thor
oughly drained, oil them with two
tablespoons salad oil and broil them
in fiat pan or arrange them on a
large pastry serving plate and brown
them In the oven. I don't try to
turn mine, although you can.
X
UNLOCKED FRUIT CAKE,
(Thanks to Mrs. II. r. A.,
Fartar Station, Va.J
To Mrs. w. M. w. of Silver Spring
So glad you tried my recipe for un-
cooked fruit cake. and found it de-
licious, but a little crumbly. You
must press it very firmly into the
pans after being creased and lined
with wax paper. I use a potato
masher lightly. You may pour wine
Evening star., 1943-12-16

trimming the tree after the
children have gone to bed on
Christmas eve, and piling UP gifts
for their early morning inspection
has been a joyous occasion for
grownups ever since Christmas trees
were first used.
Whatever It's origin, there is spe-
cial JOY in carrying on the beloved
family custom this wartime year, no
matter what type of tree you are
able to get. And it's good hostess
technique to serve refreshments to
the tree trimmers under its SPAR
king boughs. A steaming hot punch
made of regular or decaffeinated
coffee so that everybody can relax
taut nerves over extra toasts in
honor of the merry Yuletide sea-
son will prove happy choice for
the festive nightcap. Co-star it with
simple cake, presided over by a
little Santa borrowed from the tree
or one of the stockings. If you bake
the cake in tube pan Santa can
be enthroned in the center.
II you can spare tnree tablespoons
OF butter you can make a luscious
and easy uncooked frosting without
using an egg white. 1t is favored
with coffee. When making the cof-
fee for your punch remember that
it needs slightly longer "perking" to
bring out its rich coffee flavor. And
save any that is left over for thrifty
flavoring for custards, sauces and
puddings. as we'll as frosting.
HOLIDAY NIGHTCAP.
! cup evaporated milk.
y teaspoon vanilla.
Cinnamon.
4 cups freshly made. hot decaf-
feinated or regular coffee.
Chill evaporated milk thoroughly.
Then whip rapidly until stiff. Add
vanilla. Place in serving cups, fill
ing half full. Sprinkle with cinna-
mon. Fill cups with coffee. Makes
s servings.
SANTA CLAUS CAKE FROSTING.
3 tablespoons butter or margarine.
Evening star., 1943-12-16
CHRISTMAS RELISH.

(Thanks to Mrs. c. NJ, Washington
l have made a relish which will
keep on ice until Christmas and
be the better for the ripenng.
Taking the old recipe. I added by
sense Of touch, taste and smell other
ingredients which seem to me to
blend into a delectable concoction
which may be used to swell the
unusual assortment Of relishes for
Christmas. And at the same time
it makes wonderful sandwiches of
a juicy, tart nature when spread
between buttered slices OF bread
1t may also be jelled in one OF the
gelatin desserts and served as a
pretty and delicious salad. 1t is
fine with cold meats, especially ham
and turkey.
Put through the meat grinder
two oranges, skin and ALL l also
used one lemon the same way. Rind
with this half pound of cranber-
ries. ounces Of candied citron and
half cup of raisins. Add hand
full of whole raisins for pictorial
effect. Add one small can crushed
pineapple juice and all, and use
sugar enough to sweeten which is
about half cup or bit more if
wanted. Keep in refrigerator in a
glass jar and use as wanted. 1t
uses not much rationed foodstuff
and may take the place Of cranberry
sauce which is scarce this year and
requires many blue points. I hope
you will like it.
Evening star., 1943-12-16
4 4 Report to the Housewife" -

From present indications turkeys
are going to be as scarce for Christ
mas as they were for Thanksgiving
OF course, the picture may change
at the last minute, but most dealers
are not optimistic. There should
be plenty of baking chickens avail
able, however, and a few speciality
markets will have a goose or two
to offer. No ducks are in view Sc
far and guinea hens and SQUADS are
very high in price.
AS an alternative for turkey, goose
or chicken you might choose little
sucking pig to roast. These are
expected to be obtainable in mod
crate quantity and at fairly low
point value. The piglets weigh be-
tween 10 and II pounds as a rule
and cost about the same. OF a little
more, than the average turkey.
For this week end you will find
plenty of fresh pork-all cuts-on
hand. and with the reduction in
point value on pork, this should
make everybody happy Beef, lamb
and veal will also be available and
frying chickens are being featured
in several markets. Rabbits are
fairly plentiful at this time.
Fish supplies will be fairly good,
except for filleted fish that comes
mostly from New England, where
the strike is still in progress. BY
the same token, there will be scant
amounts of steak fish to be found
In local markets. Best bets at the
moment are Spanish mackerel, sea
bass, trout, croakers and porgies.
There will be some butterfish and a
limited supply of red snapper. Rock
fish seems to have disappeared
New arrival is channel bass, caught
off the coast of North Carolina.
The first strawberries of the sea-
son are expected to arrive today
they come from Florida, and are
going to be priced at luxury levels.
Delicious Hawaiian-type pineapples,
also from Florida, are more rea-
sonable, and as sweet as sugar.
Cranberries are high and are ex-
pected to continue so over the hol-
iday season. Tangerines, cumquats
and table oranges are plentiful and
grapefruit are especially good. Lady
apples, bananas, perSimmons, dates,
pears, pOmegranateS, grapes and
CaSaba melons, as we'll as nuts and
clusters of stem raisins, are expected
to be adequate for the Christmas
festivities.
rn ha y lor
buy of the week. with greens, in
cluding spinach, kale, collards, rape,
etc. running a close second. A few
peas have popped up from Cali
fornia at the specially markets after
being off the list for some days
Supplies of lima beans continue
light. Good celery, tomatoes, broc-
coli, caulifower, eggplant and pep
pers are wise buys, while mushrooms
and artichokeS are somewhat scarce
and quite high. Onions are still on
the absent list in most stores, but
potatoes continue plentiful and very
good. Brussels sprouts, satisfy, car
rcts, beets, turnips, all kinds of
squash and celery cabbage will not
put too great strain on your
budget.
With green stamps A, B and c in
book valid only through Decem-
ber 20, YOU will be glad to know
that stores report ample stocks of
most processed foods in order to
take care of your purchasing. The
high point value placed on so many
of these items has slowed their
Evening star., 1943-12-16

Contributions and requests
must be accompanied by the
sender's full name and address;
We will withhold both and use
only initials. Please address
mail to the Readers Clearing
House, Woman's Page, The
Evening Star, Washington 4.
Views expressed in the Clear
ing House are not necessarily
those Of The Star. and, as 1t is
obviously impossible for us to
test all recipes submitted, we
cannot assume responsibility
for them.
Please do not be impatient if
1t takes few days for your
request or suggestion to appear.
The great number of letters
being received. together with
space restrictions, make it i'm
possible to keep up with the
daily mail. For the same rea-
sons, duplicate or similar reci-
pes cannot be printed. B. c.
Evening star., 1943-12-16

principal groupS-the dressings
which are used to stuff fowl, for in.
stance, and the mixture used for
making quenelles-the dainty little
balls of meat and seasoning which
are cooked In water or broth and
then served in soup. Or, one goes
step further and to other coun-
tries to find the meat balls OF Italy
or the liver dumplings of Sweden,
and they all belong to the same
family.
In the United States, however, We
have grown more simple in our
demands and We think of stuffin1
merely as something made of bread
crumbs and sage and pushed into a
turkey or chicken before it is
roasted.
Now, this is sad fate to impose
on such lovely item as good dress
ing and In this little note we should
ike to give you some famous dress
lngs which may prove to be won.
derful variations from the day-to.
day variety.
One Of the most delicious stufings
I ever found in turkey came 10
me in an Atlanta (Ga) home. THE
| old-time Southern family referred
to 1t as dry stuffing." Here il,
the recipe:
Four cups Of dry, stale bread
crumbs were prepared. Then in a
skillet one cup Of turkey fat drip
pings from the last bird. was melted
and in it a sliced onion was fried
to a rich brown. Then the onion
was removed. Into this onion
favored fat the crumbs were mixed
and to the mixture were added half
a cup of celery, chopped or cut very
flne, together with salt and pepper
to taste. This stufing then went
into the turkey and was a delicious
thing indeed.
But it did not stop thereon oc-
casion the family cook cooked chest
nuts until tender. chopped them into
large bits and added them to the
dressing. Then again. Clipped
mushrooms and bits of olives, mixed
in with a little leftover brown gravy
were used. This dressing can also
be made with corn bread crumbs
and a delightful dressing it is, in
deed incidentally, there is a real
Importance in saving drippings from
Ia roasted bird. keeping them in a lar
| in the refrigerator and using them
| IN the preparation of dressing for
the next bird. This fat helps 10
provide a smoothness that seems
otherwise to be missing. Also it is q
good example of the modern trend
toward practical cooking economy.
/ Here is delicious recipe for stuff
fing for chickens and turkeys which
l obtained in New Orleans. 1t came,
confidentially, from waiter in
Arnaud'S restaurant who. like so
many of the walters in that estab-
lishment, are gourmets in their own
right.
Make a mixture Of two cups Of
cooked rice. finely chopped
onion, a tablespoonful of chopped
ham very fine1, and the following
SeasonlngS: Salt. pepper. sage,
thyme and parsley-all to taste.
Melt little butter or chicken fat in
a saucepan and add this mixture,
browning slowly and stirring con-
stantly for five minutes. Now add
20 or so small oysters. cooking the
mixture for three minutes more.
Stuff the bird with this dressing.
/ Goodness mel have at least
dozen more recipes I do want YOU
to have. Some are rare old English
recipes. another from MARYLAND,
another from New England. Space
does not permit Of including them
here. If you'd like a set dron ne
a note with your name and address.
I shall be happy to send the set to
you!