davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30
BY the Vicfory Chef

then lemon Juice is added to civ,
1t the proper bite.
Small cooked potatoes and a dish
OF asparagus round out a delicious
course.
Then there is a delicious tongue
salad-very easy to make and very
nourishing: Cold leftover tongue i.
diced into quarter-inch bits Fo,
every cup Of tongue prepare a cur
OF cold cooked macaroni, cut in half
inch pieces. add chopped onion to
the mixture and dress with mayon-
naiSe thinned down little with
lemon juice and helped out with q
minced dill pickle or a couple OF
small sour pickles. Serve on lettuce
leaves, and if there are any capers
about include a few to garnish
as a nice addition.
And now we come to what I think
is the finest of all the tongue dishes
the tongue hash. This hash was
first made for me by Mr.. Fred Bill
1ngs Of Hartford, Conn.,, and Paris
France, a gourmet of the first mag
nitude. Simplicity itself, when prop
erly made with an epicurean touch,
1t Is delightful dish.
For each cup OF cold diced tongue
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30
Research in Food Brings Advances

NEW YORK.-The research spirit
the unceasing search for new
products and for methods Of i'm
proving our old products and proc
esses-has been greatly stimulated
by the war. More research men
have been put to work both on
war products and civilian products
The pressure of the problems has
made each research man more pro-
ductive.
In the food industry, for instance
several leading companies have
united to form the Nutrition Foun-
dalton for the purpose of under
taking long-range scientific re-
search, leading to better nutrition
and consequently better health for
the general public. Already this
foundation has felt the stimulus OF
the drive to win the war and has
aided the Government on many
emergency studies relating to the
feeding of our 10000, 900 servicemen
Individual companies have been
active. For example, recent sur
vey among 1854 food companies re-
veals that about so per cent of them
conducted more research projects
during ls43 than In the previous
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30

are ''half -shell' enthusiast. Blue.
fish, red snapper and salmon trout
are In the market but figher-priced
and scarce. The fish pier reports
that they are expecting more fish
after the holidays. Evidently the
fishermen liked to spend Christmas
at home, too.
Here and There: A ready
made sweetened fruit base that re-
quires no additional sugar comes
packaged to aid you in making pies,
cakes and cookies Eggs keep
fresh longest II they are not only
cold but covered, say reports from
Utah and Massachusetts, State Ex-
pertinent Stations Stored in open
racks or containers. eggs lose weight
by drying out, and If stored in the
cartons, they absorb some of the
cartons flavor. If you have a
hydrator in your refrigerator, that's
the place for them Don't keep
Jams and jeIlies on the top shelf in
the kitchen. Hot air rises, and
such products store best In a cool,
dark, dry place ;. USDA has pre-
pared a new folder, Family Food
Plans for Good Nutrition" geared
to ration allowances and probable
supplies, which should prove helpful
to homemakers when they 60 mar
keting. A single copy may be
had free from the ONCE of Infor-
nation, Department of Agriculture,
Washington Is, D. c. Plans for
low cost and moderate cost meals
are included The makers of your
favorite gingerbread and waffle mixes
have come forth with another prod
uct-this time a hot muffin mix.
All you do is add water and you
have a batch of delicious mullins
in jiffy. Mighty heartening these
cold, dark mornings And don't
overlook that soybean mix for max
ing griddle cakes and waff1es that
we mentioned few weeks ago.
*Pinch hitting for the Boss" who
| is i'll.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30
Boned, Stuffed
Squads

II somebody should make you
a present Of four 1-pound pigeon
squads or a " pound chicken
SQUAD, here's q grand way to fix
them:
Bone them without cutting
down the back. II you can't do
1t, the butcher boy will oblige.
First of all, take all the bones,
fry brown in butter, seasoning
with salt and pepper. Then cover
with hot water and simmer for
several hours. Finally, strain the
liquid and cook it down until
you have about cup Of concen-
trated goodness.
Then make the SQUAD stumng:
Cook the giblets until tender, add
livers and hearts for a few min
utes' cooking. Chop them fine.
In skillet brown half a pound
Of sausage meat (very lightly,
add the chopped giblets and a
tablespoonful of minced onion.
Cook together a few minutes and
then add a spoonful of chopped
parsley, salt and pepper to taste
and about two tablespoonful of
the essence from the bones. Mix
well. With this stuff the squads.
Butter the breasts of the squads,
or use a little bacon fat. Dust
with salt and pepper. Bake in
first hot oven, then a medium
oven, basting with the rest of the
essence from the bones. Cook
ing time about three quarters OF
an hour.
Serve with hashed-in- cream po-
tatoes. peas and green salad.
fish will be limited but Spanisl
sea bass, rockfish an
white perch are in the reasonabl
class and in fair quantity.
CLANS are available and will b
more plentiful than oysters if yo
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30
Recipes for Leftover Cooked Rabbit

Clean the platter" as we'll as
clean the plate" is the golden rule
to follow after big holiday dinners
during these wartime days when
food fights for freedom.
The problem of what to do with
roast rabbit meat, left over from
holiday meals. has been solved for
housewives by the food experts OF
the Fish and Wildlife Service
United States Department of the
Interior.
Under the direction of Miss Edith
E. Hopkins, food technologist, new
recipes have been developed recently
in the test kitchens of the service
at College Park, Md, designed espe-
cially to utilize leftover roast rabbit
meat. In recognition Of the present
shortage of butter these recipes
allow for the substitution of fortified
margarine.
Five-pound rabbits, stuffed, are
excellent for roasting and make an
ideal substitute for the traditional
turkey or chicken during the holi-
day season, particularly for the
small family dinner, according to
Miss Hopkins.
7 Rabbit in potato nest" and "rab-
bit shortcake" are two recipes that
Miss Hopkins recommends for using
leftover meat. A rabbit sandwich
and a salad and two a la king
recipes are also offered. All recipes
are for six serving portions.
RABBIT A LA KING.
2 cups diced roast rabbit
4 tablespoons butter or fortified
margarine.
2 tablespoons chopped green pep
per.
8 tablespoons -four.
/ teaspoon salt.
Il teaspoon pepper.
cups milk.
Melt the butter of fortified mar
garine and add the green pepper
and cook until soft. Add flour, salt
and pepper and blend. Gradually
add the milk and cook until thick
stirring constantly. Add the rabbit
stir and cook over low heat about 5
minutes or until thoroughly heated
Serve hot on buttered toast or bis
cults.
RABBIT A LA KING SUPREME.
2 cups diced roast rabbit.
4 tablespoons butter or fortified
margarine.
/ cup sliced mushrooms.
2 tablespoons chopped green
pepper.
2 tablespoons -four.
teaspoon salt.
a teaspoon pepper.
2 cups milk.
Melt the butter or fortified mar
earine and add the mushrooms and
green pepper and cook until the
mushrooms are lightly brown and
the green pepper is soft. Add flour
salt and pepper and blend. Grad
ually add the milk and cook until
thick, stirring constantly. Add the
rabbit, stir and cook over low heat
about 5 minutes or until thoroughly
heated. Serve hot on buttered toast
or biscuits.
RABBIT IN POTATO NEST.
3 cups diced roast rabbit.
4 tablespoons vegetable shortening
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30

prepare a cupful OF raw diced pota-
toes. And for each cup Of the mix
ture Of tongue and potatoes have
ready quarter of a cup Of minced
raw onions to which one adds 4
spoonful Of minced parsley.
This mixture goes into an iron
skillet or heavy sauce pan and over
1t is poured Just enough tongue or
chicken broth to provide sufficient
moisture. As Fred Billings explains
this is not a soup, it's hash, only
looser.
Now, as this mixture starts to
simmer, here comes the secret of its
success-one adds several pinches
of powdered marjoram, which any
dealer in herbs can provide. Adding
the marjoram is seasoning-and
goes alongside Of adding salt and
pepper to taste. The amount Of mar
joram varies with preference. In
clude enough to create a really dis
tinctive flavor. -
Possibly q little more broth must
be added from time to time to re-
place evaporation. It takes about
20 minutes to half an hour for the
potatoes to become tender, at which
point the hash is ready to serve.
This Is another great Sunday eve
ming dish,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30

full of rabbit and gravy on each split
biscuit and top with another split
biscuit and another generous SPOON
full Of rabbit and gravy.
RABBIT SANDWICH.
slices cold roast rabbit.
slices Of cucumber.
Il teaspoon salt.
l teaspoon mayonnaise.
leaf Of lettuce.
2 slices enriched buttered bread.
Place the slices of rabbit on the
buttered side of one slice OF bread
and season with the salt, cover with
the slices of cucumber and top with
the mayonnaise and lettuce leaf
Cover with other buttered slice of
bread.
RABBIT SALAD.
2 cups diced roast rabbit.
l cup diced celery.
tablespoon chopped parsley.
teaspoon grated onion.
y teaspoon salt.
Il teaspoon pepper.
" cup mayonnaise or salad dress
ing.
Combine all the above ingredients
and serve in lettuce cups. May be
used as sandwich filling.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30
Tongue Can Tell a Tale

One of the saddest aspects OF
American home cooking is that we
associate price with quality, expen-
siye foods with deliciousness. And
all that Is great misfortune. 1 re-
member when, as boy in small
town Of oregon, splendid calves
livers were begging and If one
bought a roast of veal, a large piece
of liver would be tossed in gratis.
And as for tongues-a big one cost
q dime while some lambs tongues
would be tossed in with purchase
Of a leg of lamb.
Those great days are gone forever
because now calves liver is fashion,
able and tongues have a money value
to the butcher man. But in spite
Of all that, tongues are still among
the most economical of meats, both
as to points and pennies. And for
the making of splendid dishes, the
tongues-beef, veal, lamb and SO on
rank high in culinary possibilities.
Starting with the family-sized beef
tongue-salted, smoked or fresh, the
cooking process is the same. The
fresh tongue is ready to cook upon
arrival, the sailed tongue Is left in
few changes Of water for a few
hours; the smoked tongue gets an
overnight bath. The thick end Is
trimmed neatly, and then the tongue
Is cooked with water to cover
usually requiring about two and a
half to three hours. In the cooking
water, one includes couple of bay
leaves, some celery tops and quar-
tered onion, a half dozen cloves and
a few whole pepper corns.
When the tongue is tender it is
taken from the water and the skin
removed. Now it may be served,
nicely sliced, and, of course, spinach
is the proverbial vegetable accom-
paniment. But this. though, is only
the simple A B c of tongue dish.
Instead of rushing the beef tongue
to the table place it in buttered
baking dish, sticking few cloves
in here and there. Over the tongue
pour a glass of currant Jelly, beaten
a bit with a fork, and start it in
the oven Now, over this pour a
cup of the liquid in which the
tongue was cooked and in which
another cupful of raisins have been
simmered to soften. Basting often,
roast the tongue for about 20
minutes to half an hour. Finish
with the juice of a lemon during
the last five minutes of roasting and
basting.
If the sauce is desired somewhat
thicker remove the sauce to pan
and reduce over a hot fire to the
required thickness.
Red cabbage is a grand vegetable
to serve with this dish.
This sauce may be varied by add
ing Madeira or sherry to taste, in
Guiding some chopped mushrooms
and some chopped olives The sauce
may be made without jelly, in which
event a spoonful of meat extract is
used instead
Lamb or small veal tongues pro-
vide another interesting dish. The
tongues are cooked until tender and
skinned. Then the sauce is made
four cups OF the broth go into a
saucepan and are reduced to one
half. Then the liquid, is strained
carefully and thickened slightly with
a little -four and the yolks of eggs
To this is added half cup Of good
white wine and the mixture Is
cooked to the desired thickness. And
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30
Bv Thomas M. Rector.

BY Thomas NJ. Rector.
Vice President in Charge Of Research and
Development. General Foods Corp.
North American Newspaper Allianceo
year. One-third of the companies
reported they plan to do more re-
search in "A.
The problem of feeding our armed
forces has been responsible for the
prosecution of many out-of- the-ordi-
nary projects. The problem Of de-
veloping rations to feed men sta
toned in such widely varying eli
matte conditions as are found in
New Guinea, Iceland and Italy has
been successfully solved. Before be-
ing adopted for the services, these
rations have passed the strictest
tests for nutritive property, purity
flavor and keeping qualities.
Packaging technics have been
improved. Variety has been intro
duced We no longer hear COM
plants as in World War 1 about
gold fish" and ''corned willie"
Space saving has been all impor-
tant in time of great shipping scar
city. Beef has been boned and fro
zen, saving 80 per cent in weight
and 20 per cent In shipping space
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30
ICEBOX ROLLS:
COOKIES; MEAT FOR TWO.
THANKS to Mrs. G. L. H.,

Washington
This is an especially good recipe
and tried lot of others before !
found it. Hope it satisfies Mrs
G. M. M.
One-half cup lard or other short
ening, y cup sugar, IL teaspoons
salt, l egg, cup scalded milk, 4
cup lukewarm water, l yeast cake,
31a to 4 cups bread flour. Il usually
use 4 in this altitude)
Crumble yeast cake in cup. Add l
teaspoon sugar and dissolve In the
lukewarm water. Let stand in warm
place while preparing other ingre
dents. Put the shortening. sugar
and salt in large bowl. Pour over
the scalded milk. When sugar is
dissolved and shortening is melted
add the egg, beaten. When this
mixture is lukewarm. add the dis
solved yeast. Sift in the -four, cup
at a time. Beat after each cup is
added When dough no longer sticks
to sides Of bowl, it has been beaten
enough. Add only enough flour to
make soft dough. Turn on Toured
board. Knead until smooth, not too
long. Grease bowl and place dough
therein. Then turn bowl upside
down so dough falls out onto your
hand. Replace In bowl with greasy
side up. Cover with waxed paper
eighty bound and place in icebox
overnight, or at least IL hours. II
kept in icebox, this dough keeps
nearly a week. Bake rolls in 425-
degree oven after they have risen
double in bulk. Occasionally I've
rolled part of this dough, covered
with raisins, cinnamon, butter and
sugar and rolled, then cut like Gin
namon roll and it is grand. These
rolls are not too dry. Makes about
az dozen small rolls.
I've read coolies of the recipes in
the column and yet have to find a
bad one. 1 keep mine in a loose
leaf binder with penned notations at
the side as to how I like 1t, or If I
made any changes, which I fire.
quently do as I'm a great expert
menter! Anyway, I never miss the
column.
Thanks to Mrs. A. J. r., Bethesda. J
would like to give Mrs. G. M. NJ
my recipe for refrigerator rolls. !
have found 1t quite good.
One cup boiling water, 2 table,
spoons fat, u cup sugar, u table
spoon salt, yeast cake, u teaspoon
sugar, 70 cup lukewarm water. 4
ups sifted bread -four, egg, beaten
Soak yeast in lukewarm water,
add u teaspoon sugar. Put salt,
fat, and sugar in bowl, and pour on
boiling water. Stir until we'll blend
ed. When cool, add the dissolved
yeast and beaten egg. Beat 2 cups
flour in thoroughly. Work in rest
of flour, but do not knead. Brush
over with cold water to keep moist
Cover, place in refrigerator in con-
tainer large enough for dough to
rise in. To make rolls. cut off
sufficient dough and let rise until
light. Shape into rolls. Place on
creased pan, and let rise until
double in size (about to IN hours
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30
Clearing House

Salt to taste. Simmer slowly until
sauce is nice and smooth, MASKING
tomatoes with a fork once or twice
during cooking. Simmer at least
three hours.
Editors note-We Uish to
thank Mrs. P. for her lemon chit
Jon pie recipe Which is similar
to one already printed)
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30

Contributions and requests must be by
full and address We will withhold both only
Please address mail to the Readers Clearing
The Evening Star, Washington 4.
Views expressed In the Clearing House
of The Star and 1t obviously impossible all
submitted, we cannot assume responsibility for them
Please be impatient
suggestion The number letters
together with restrictions make
the daily mail For the duplicate recipes
cannot be printed. Betsy CasnveH.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30

Bake at AIS degrees for IS to 20
minutes. Brush remaining dough
with water daily. This will keep a
week in a refrigerator.
In response to request for ideas
on cooking meat for two, I would
like to suggest that beef roast.
such as chuck, can be cut in half
and cooked at two different times,
the second half being kept fresh in
the freezing unit of the refrigerator.
Also, an interesting way of using
leftover roast is to slice it thin
and brown slightly in butter or
bacon fat.
Thank you for your helpful
column.
Thanks to Mrs. D. A., Wnshington. J
In answer to Mrs. H. w. B., Silver
Spring.
TrAhov CNnkinRs IL rim hiItSor (or
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30
Betsy CaSweH.

| shortening), u cup sugar, l egg, 3
tablespoons milk, IL cups -four, i
teaspoon salt, 4 teaspoon baking
powder. l ounce chocolate, Il tea
spoon vanilla or almond flavoring.
! Mix shortening and sugar. add egg
Add dry ingredients alternately with
milk. Divide into two parts. Add
melted chocolate to one part and
flavoring to the other part. Roll
both parts out to 4 Inch thickness.
Place one on top of the other and
roll until thin. Then roll up jelly
roll like and place in icebox for
several hours. Slice and bake in
quick oven at 400 degrees.
Ice Box Nut Cookies: Il cup but
ter u cup shortening, cup white
sugar, / cup brown sugar, 3 eggs, l
cup diced nut meats, teaspoon
vanilla, cups -four. l teaspoon
baking soda, teaspoon cinnamon.
u teaspoon salt.
Cream butter. shortening and
sugars. Add eggs. Add dry ingre-
dents. Mix thoroughly. Add nuts
Form into two rolls and chill. When
hard, slice and bake at 400 degrees
until golden brown.
I liked M. w. Noes sweet potato
dish. also Mrs. N G. WIS Never
fail Caramel Frosting."
| y
SCORCH FROM SATIN.
| THANKS to Mrs. P. De P,
Takomd Park
In answer to Mrs. H. R. SIS re-
quest for removing scorch from
white satin. This method applies
to all other kinds of material.
Wet scorchced part with peroxide
and lay in sun to dry. If scorch is
very dark, a second or third applica-
ton may be necessary. When al
most dry, iron on wrong side with a
warm iron.
ITALIAN MEAT SAUCE.
! (ThankS to Mrs. J. M. p. P,
Washington
should like to submit an Italian
meat sauce recipe for spaghetti to
Mrs. M. A. K. This is sufficient for
pound of spaghetti. If you want
meat balls, make them by combining
z pound of ground beef, veal and
pork together with l beaten egg and
dried, grated bread crumbs. Brown
these slowly, then add l large can
OF tomatoes and Il can of tomato
paste and a nubbin or two of garlic
and a bay leaf, if you have some.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30
By Margaref NoUeH.s

OJ W0FI0Fef WOWeII.
and your spare" stamp will give
you q point reduction on 1t. There
will be rib and chuck roasts of
beef, almost any cut OF lamb or veal
and some frying chickens. Baking
chickens and turkeys are "out" for
the present.
It looks as though there will be
oysters enough to fill orders. Fileted
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30
4 tablespoons flour.
~ teaspoons salt.
Va teaspoon pepper.
2 ctIYns milf

tablespoons HOUR.
~ teaspoons salt.
"a teaspoon pepper.
2 cups milk.
l cup cooked sliced carrots.
l cup cooked peas.
TX cups unseasoned mashed
potatoes.
2 tablespoons buttered bread
crumbs.
Melt the vegetable shortening and
blend in the flour, pepper and III
teaspoons salt. Gradually add the
milk and cook until thick, stirring
constantly. Add the rest Of the salt
to the mashed potatoes and spread
them on the bottom of a creased
shallow baking pan. Top with the
rabbit and then the combined car
rots, peas and cream sauce. Sprinkle
the buttered bread crumbs over the
top and bake for 20 minutes at 400
degrees F. (hot oven) until the
crumbs are brown.
RABBIT SHORTCAKE.
2 cups diced roast rabbit.
2 cups rabbit gravy.
6 hot baking powder biscuits split.
Heat the rabbit In the gravy. For
each serving place generous spoon
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-12-30

Sbarkins glassware, candles and simple cenferbiece
the your NeU Year eve table, To make the
Della Robbiq (above) pieces of fir and other
greens to cardboard backing and hold together uifh
strings Of cronberries The small fruit may be natural or
artificial Fill bsfveen the fruit ,vh single cranberyies
Modern American eobIefs and glasses are the
disfincfipe baffern Kanorion
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-05-20
When The War Ends?

The people of the United States will be amazed,
a while later, when the facts revealed to the
number Of fighting ships that have joined Navy.
Batteships, carriers, cruisers and destroyers with
lesser units galore have been rushed to completion and
1T is assumed that, of today, have the most
powerful navy afloat.
The end of the war will find the United States
possessing the most formidable array of warships
possessed by single nation What will be their fate?
Will we fall for another disarmament program and
junk the ships that insure the safety Of the seas?
Let us hope not. If we do, another war will de-
velop in the next thirty years and once more will
enter the combat without the essential weapons of
fare. Again, we will suffer humiliatng losses and
struggle against odds until new ships can be con-
structed
If nation can learn it is reasonable to presume
that this country will maintain a fleet adequate in
sze compared to other fleets, to insure against
attack anywhere in the world.
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1943-05-20
British Doing Their Fighting

The future peace OF the world and the safety OF
the United States and Great Britain require that the
two Engish-speakng nations continue their close coop
Grafton after the conclusion of the present
Because of this fact, almost selfevident to stu
dents of world politics, we think it is important for
Americans to appreciate the contribution that the
British are making to the overthrow of Htlerism.
Such recognition will not detract from the glory of
own fighting men,
It is mistake for Americans to believe that they
doing all the fighting It would be tragic if
prerequisites any phase of the great war,
especially it persuades that the British, French,
Norwegians Greeks and other peoples have made rea-
lively small contributions to the common cause
Roane Warning National Commander of the Ameri-
Legion, just back from North Africa, takes cog
nizance of this fact believe when he says that the
British not letting somebody else do their fighting
for them" He says they doing it magnifcently"
and adds that the British soldiers in Africa "have
been through hell and its fires have not daunted
them"
We yield to no one in admiration of American
fighting men but, like the Legion leader we admit
that the British deserve credit for great record in
this war. Whatever may have been the suspicion
about the fighting qualities of the men of England,
Scotland Wales and Ulster before the began there
is but opinion today and Hitler knows it.