davidaulloa/AmericanStories huggingface dataset:
Evening star., 1943-07-15
Proportions Of Wafer Fruit and Of Sugar TO Frnf
Juice in Making JeiIies.

uncovered for five minutes. Add
sugar, stir until dissolved and
cook rapidly so that, when tested
with spoon, two drops will hang
side by side at the edge of the
spoon held above the boiling
jelly, A jelly thermometer will
register 221 degrees F. when this
point has been reached. Remove
from heat Immediately.
Pouring, sealing, labelling and
storing-Skim jelly. Arrange hot
sterilized glasses on a tray COW
cred with a wet cloth and fill
glasses to within one-quarter
inch of the tops. Cool until jelly
has set. Seal with hot, melted
paraffin, fitting the glasses so
that the paraffin will cover the
entire surface. When jelly is
cold cover with metal lids or
paper caps sold for the purpose,
label and store in a cool, dark
place.
Evening star., 1943-07-15
Real Mems Fare
By the Victory Chef

In a fish and game club In Maine
there used to be (and maybe still
is) a sort OF handy man named
Sykes. Sykes held his job year in
and year out because he was invarl-
ably cheerful and consoling and a
willing and sympathetic listener to
tales Of achievement, true or false
alike. And for one more reason:
He could toss together a cheese and
tomato mixture which he served
forth on slices of fried buttered
bread. This dish he called Rinktum
Tiddy. He claimed to be the in
yentor. This claim was false and
every one, including Sykes, knew it.
But in return for generous portions,
of an evening, the members of the
club invariably gave Sykes full
credit.
In addition to preparing it and
serving it, Sykes always repeated,
in great detail, the formula for pre-
pairing Rinktum Tiddy. Like this:
You melt in frying pan a table
spoonful of butter (or margarine) and
then you add heaping tablespoon
full of chopped onion and cook it in
the butter, but don't brown it. Then
you put in two cups of canned toma-
toes teaspoonful Of sugar and an
other of salt and pinch of pepper
and let it all get hot. Then you SUR
in a cupful of ordinary store cheese,
crumbled up, and keep stirring until
it melts down and is mixed in. Then
you stir in couple of beaten eggs
and cook for half minute longer
to make sure it is all good and hot
You have ready some pieces of breac
fried in butter and serve the kink-
tum tiddy on the fried bread slices.
When Sykes was in an adventur-
Gus mood, he would experiment with
dashes of Worcestershire sauce a.
Evening star., 1943-07-15

seasoning. Sometimes he would CUT
up olives and include them as an
extra touch. Any hard boiled eggs
| which were to be had might be
peeled and chopped and added last.
On occasions, Sykes would add
half cup of beer or ale, admitting
he borrowed that idea from the bet
ter known welsh rabbit.
A visitor from New Orleans stole
the play from Sykes one time by
making a rival dish-much more
| delicate and graceful. But sykes,
while never able to make it, declared
ever after that 1t was not dish
which real sportsmen would INCLUDE
as permanent feature Of fishing
days. The New Orleans mans nlix-
ture was made like this:
He separated the whites and
yolks of two eggs and beat both well.
To the yolks, he added a cup OF rlcn
milk and then stirred In Wnole
pound OF grated cheese. For sea-
soning there were salt and cayenne
and a dash of tabasco sauce. Inen
the mixture was heated and stirred
to a smooth consistency. Taken
from the fire, the beaten egg whites
4 were stirred in And then the mix
ture was poured into individual GUS
tard cups and baked about quarter
OF an hour.
A Pennsylvania sportsman, claim
Ing to have been raised on Pennsyl-
vania Dutch cooking, paid little at
tention to these, to him, "tearoom"
dishes. But he showed the MEM
bership how to take bowl OF old
fashioned cottage cheese and raise
it to the nth power. His method
was as follows: Into the plain cot
tage cheese stir enough rich sweet
cream to make it all smooth and
velvety Season to taste with salt
: and pepper and paprika. To this
add a tablespoonful Of caraway
seeds. Then stir in finely minced
garden chives.
Eaten with toasted slices of thinly
cut rye bread or on fresh-from-the-
oven homemade bread, crisp and
well buttered. here is luncheon
snack of the first magnitude!
While the guests of the fishing
club were eating the Rinktum Tiddy
which Sykes prepared and introduce
, ing their own pet recipes, there was
, one brought forth by a colored
chauffeur who knew probably more
about cooking than any other man
present Once he introduced it,
he was kept busily engaged repeat
ing the operation. This cheese
melange called for slices of stale
) bread, cut quite thin, edges trimmed
I off and the bread covered with but
] ter. Then, in a mixing bowl, was
, prepared a mixture of several beat
| en- eggs into which grated cheese
was worked-enough to make a
t heavy paste. Into the paste went
pepper and salt, Worcestershire
> sauce and a. bit Of cayenne. This
; was spread on the bread at least
, a quarter of an inch in thickness.
, On top came two slices of bacon
, per slice of bread. This was baked
, in the oven about 10 minutes or
under the broiler until the bacon
was done. Sliced tomatoes were
served with this.
Evening star., 1943-07-15
Method Of Preserving Foods
By Dry or Wet Brining

Many vegetables can be brined.
There are two main methods-dry
salt and wet salt-and each may be
done in two ways. However, the
amount of natural or simple sugar
in the vegetable governs the method
of brining to use. Here's how it
works out in practice:
Dry Salt Method Without Fer
mentation-Suitab for corn and
beans only. Vegetables must be
blanched in steam before brining
Use 212 pounds of salt to each 10
pounds of vegetables.
Dry Salt Method With Fermenta-
tion-Suitable for cabbage, turnips,
lettuce and green's of all kinds.
Vegetables do not have to be
blanched. Use one-half pound of
salt to each 10 pounds of vegetables.
Wet Salt Method With Light
Brine-Suitable for corn, green
beans and kosher dill pickles. (May
be used also for brining greens. such
as spinach, chard and so forth, but
they are better when brined by dry
salt method with fermentation
Vegetables must be blanched in
steam. To each gallon of boiled
water, dissolve l pound of salt.
Wet Salt Method With Heavy
Brine-Suitable for corn, green
beans, green lima beans and peas.
Of corn and green beans are to be
stored longer than two months, this
method is safer than the light-brine
methodD Vegetables must be
blanched in steam. To each gallon
of boiled water dissolve pounds
of salt.
So much for a preview of brining.
For complete directions, see the
United States Department of Agri-
cultures bulletin on the subject.
You might as well know in ad-
vance about few precautions you
must take when brining. Use pure
nicklinp salt not table salt. and be
Evening star., 1943-07-15
BreadP Pudding
Favorite
Dessert

Sugar and spice and every
thing nice'-that's what bread
pudding is made of. But in
cluded, too, are such protective
foods as milk and eggs and such
a basic energy food as enriched
white bread, with its vitamins
and minerals. (The recipe given
below, incidentally, is easy on
your sugar rationD
Old-fashioned bread pudding
can help to stretch your supply
of canned fruit, too. Add half
a cup of chopped fruit to the pud-
ding mixture itself or serve it on
top the baked pudding as you
would sauce.
For thrifty bread pudding
that's just about right, try this
recipe:
OLD-FASHIONED BREAD
PUDDING.
(Sir SerDings.)
7 slices enriched white bread.
3 cups milk.
2 tablespoons butter, marga-
rine or shortening
l teaspoon vanilla.
2eggs.
u cup sugar.
Il teaspoon nutmeg or allspice.
1s teaspoon salt.
Cut the enriched white bread
into small squares and arrange
in a creased baking dish. Scald
milk with fat; add vanilla. Beat
eggs, add sugar, spice and salt.
Pour mixture over bread cubes.
Set dish in pan of hot water and
bake in moderate oven $3.50 de-
grees F.) about SO minutes, or
until firm. Serve with tart jelly
sauce.
Evening star., 1943-07-15
ROSE JAR.
(Thanks to G. E. NJ, Hyattsuille.) J

(Thdnks to G. E. NJ, HydttSUhle)
In answer to a query I saw in
your Readers Clearing House
Thursday, requested by Miss A. l..
of Bethesda, believe this Rose Jar
recipe might fill the bill:
Gather rose petals early in the
morning, spread lightly and leave
on a cloth till dew dries. Then
place in jar with thin layer Of salt
over each layer of petals. When
jar is almost full, mix together an
ounce each of cinnamon, nutmeg,
cloves and a handful of dried law
ender. Alternate between layers
of petals, adding few drops of
geranium and almond oils to each
layer. This recipe was given me
with a beautiful Chinese jar and
I have used it with fine results.
Open the jar every day a short
while and enjoy the fragrance.
Lavender for sachet bags can be
bought, all ready to insert in the
bags, by the pound at wholesale
drugstores. one of which I am
familiar with is on Pennsylvania
avenue near Sixth street. Hope this
will be of service.
Evening star., 1943-07-15

salmon SALAD or cfeamed salmon in
toast cups.
Lamb chops.
Pork chops.
Stuffed peppers (parboil peppers =,
City chicken (strip of pork and
veal on stick; fried.
Pepper steak.
Stuffed cabbage
Creole liver.
Grab cakes.
Minestrone vegetables, chicken,
peas, olive oil, macaroni and dry
cheese.
Beef stew with dumplings.
Barbecue short ribs.
SweetbreadS.
Salmon and noodles.
Longer Cooking Period.
Veal birds.
Ham and veal loaf with mustard
sauce.
Stuffed veal breast.
Pot roast (short ribs or chuck.
Tongue.
Sausage with apples.
Accessories.
Coleslaw.
Sliced white onions with lemon
juice.
Corn fritters.
Hot tomato juice.
Creamed celery.
Brown rice.
Noodles (soy).
Creamed sweet potatoes or sweet
potatoes in orange cups.
Harvard beets with dill.
Red cabbage with apples or cara
way.
Chinese cabbage.
Lots of tomatoes. carrots, cabbage
raw
For Better Nutrition.
Peanut Oil.
Soy sauce.
Peanut butter.
Whole-wheat bread.
Oatmeal.
Wheat germ
Parsley and watercress.
Milk.
Liver.
Prunes, apricots, etc.
Oranges.
Molasses, honey.
Sample Desserts.
Baked apple.
MolaSses rice pudding.
Chocolate matted milk pudding.
Indian oatmeal pudding.
Stewed fruit.
Blancmange.
Date cookies.
Ambrosia.
Jello.
Coffee custard.
Apricot whip.
Junket.
Sliced oranges with custard sauce.
Rum cake-store angel cakes with
uncooked icing, rum flavor.
Gingerbread-pour u box of mix
over quartered apples.
Chocolate bread pudding.
YELLOW TOMATO PRESERVES
(Thanks to B. B., Washington
May I again come to the rescue
of one of your readers? Mrs. E. D
of Arlington requested very old
recipe" for yellow tomato preserves
Here it is:
2 quarts yellow tomatoes (small
oneS).
l lemon (cut in thin slices.
p pound candied ginger.
s cups sugar.
l cup water.
Leave tomatoes whole. Combine
all ingredients and cook until mix
ture is thick. While still hot, seal
in sterilized glasses. Yield: APP
proXimately s pints.
Hope this is the antique" recipe
wanted. Thank you for the helpful
hints I've found in your column!
Evening star., 1943-07-15

sure the salt isn't lumpy. Be sure,
also, thsJ vegetables are completely
submerged in brine. Never use
metal equipment when brining.
Whenever fermentation is essen
tial to the brining process Gas it
is with all methods except dry salt
ing without fermentation) skim of
the scum carefully at frequent in
tervals during the 10 to 16 day Pc
riod required to complete fermenta-
ton. That raises the question: How
do you test completion of fermenta-
ton? 1t is very simple but very i'm
portant: Give the jar. or keg a kick
and if no bubbles come to the top.
fermentation is finished. Then seal
carefully and tightly before storing.
Evening star., 1943-07-15
Readers Clearing House

dition of oats or bran: since 1t has
been established the amount of ami
NAL protein we actually need is small
this does not deprive us OF necessary
nutrition. Chopped veal heart Is
good made into patties, fried about
10 minutes. Lamb breast is very
good, Stewed with very little liquid
lots of onions, carrots and green
beans, with addition of a little gar
lie sauce. This garlic sauce is about
10 cents a bottle and pleasant ad-
dition to stews, meats, sauces, etc.
Breast of veal is also very gooo
baked and stuffed with dressing te
which 1-ounce can of mushrooms
has been added, meat seasoned with
little marjoram or basil. These
herbs are very interesting-they
may be obtained at an Italian
food store. A pinch Of marjoran
(oregeno) in a meat loaf adds 9
lot. Flavorful and pretty is pap
rika tit also contains vitamin G.
Mushrooms, 1-ounce can of fresh
ones are very good added to creamec
salmon, stews, omelets, etc. Celery
adds favor to cabbage, peas, etc.
A meal does not seem entirely
meatless If a potato casserole il
accompanied by couple of slice:
of Everwurst, sauted or broiled or
half tomato; rice with a small
sausage ball tmade with bread
crumbs, the rice seasoned with g
pinch of marjoram and tomato ol
tomato paste; or noodles with 6
broiled hot dog, etc. OF course
these combinations are interchange
able.
These ideas are not new, but
might be useful since they are ir
this condensed list.
Main Dish.
Preparation time, u to l hour)
Lung goulash.
Nat. brown rice, liver, green pep
pers. paprika.
Creamed dried beef.
Soy macaroni and cheese.
Creamed Goldfish or Goldfish stew
OT COUIlSIl CAKES.
Liver health loaf diver, veal heart
oatmeal, chopped dill pickle, egg
catchup).
Chicken wings and veal fricassee
Creamed hard-boiled eggs anc
mushrooms with canned mushroom
soup.
Soy spaghetti with meat sauce
(canned sauce doctored up).
| Spaghetti a la Tetrazzini with
sauce. mushrooms, cheese and han
or chicken.
Meat pastries.
Meat loaf (stuff loaf of toasted
| bread with cooked meat and sauce
heat.
Fish chowder and corn mullins.
Lamb stew.
Chile with soybeans Canned
beans, from health stores, canned
| child.
Kidney stew with chicken livers
and mushrooms.
Stewed or chicken-fried lamb OF
veal heart.
Baked beans (frozen) with frank.
| furters.
French fried shrimp or shrimp
creole.
Roe and eggs.
Potato pancakes with applesauce
Lentil soup with hot dogs, or dog.
with sauerkraut.
Welsh rarebit.
Clam chowder Canned.
| Chow mein with veal heart.
Mushroom omelet, or orange ONE.
| let
Barbecue meat balls.
Fried oysters.
Onion soup and cheese.
Green salad bowl with cheese
Filled pancakes with sauce (blini)
Hot sliced pressed luncheon meat
Curried salmon or salmon loaf, ol
Evening star., 1943-07-15
ORANGE BREAD.
Thanks TO Mrs. II. S. L., SilUer
SDrinq.)

Thanks TO Mrs. H. S. L., SilUer
Spring.
For the benefit of the reader who
wrote in about having so much
trouble with ants, would say that
a leafet, No. lat, on the subject is
put out by the United States De-
partment of Agriculture. The COM
plainant says she sees piles of saw
dust made by the ants. If she sees
large, shiny ants, as shiny as shoe
buttons, these are carpenter ants.
If tiny they are probably termites.
The carpenter ants are betrayed by
the small piles of sawdust they
leave. They will not stay if YOU use
an insect spray on them.
also inclose a recipe for "orange
bread" which every one seems to
want.
Use the peel Of 4 oranges and l
lemon cut very small or ground.
Pour I cup water mixed with l
teaspoon soda over orange peel and
let boil until tender (about 5 min
L Jul A1AGO obA dIilSl anu
rinse with cold water. Drain well.
Now add l cup sugar and l cup
water with the orange mixture and
cook until thick but not candled,
stirring frequently. Set aside to
cool. Of this is too moist the bread
Will be too soggy to eatJ
Beat 2 eggs, cup sugar, l cup
milk. pinch salt, 3 teaspoons baking
powder, 2 tablespoons melted butter.
3la cups -four. Stir in cool orange
peel mixture. Cook in slow oven l
hour or longer.
This may be baked in baking
powder cans Chalf-pound size) or
bread pans. If baking-powder cans
are used grease and flour 5. Fill
half full and bake in oven with
tons off
Evening star., 1943-07-15
Jelly Making Directions
Bv Edith M. Barber

Jellies and jams will be part of
our food preservation plan this
year, if we are lucky enough to
get fruit at a reasonable price,
or, if blessed by the gods, we have
our own berry bushes and fruit
trees. While only small part
of our sugar allotment for can
ming should go for sweetstuffs,
many housekeepers have been
saving sugar for this purpose in
stead of using it in cooking dur
ing the winter, and will have
plenty to make supply of jam
for winter use. Jams and mar
malades are becoming more pop
ular for breakfasts, now that we
can seldom use our bacon and
eggs at this meal, because we
need them for lunch or dinner.
More care than ever should be
Evening star., 1943-07-15
By Betsy Cos,ceH,
Women's News Editor

IL extra points weekly from their
ration boards to be used for 10 point
value meats to feed the dog.
Some girls are anxious to know II
leg makeup is dangerous to
health. The answer is no" If irri-
tation is present it is most likely
caused by the hair-removing method
used before the makeup was ap-
piled. Shaving, experts say. is the
least likely to cause such irrita-
tion. No more cardboard
Evening star., 1943-07-15

used in making these products.
Jellies are trickier than jams. as
we must consider the pectin and
acid content of the fruit, the
amount of water necessary to
make the best extraction of the
juice, the proportion of sugar, as
well as the time of boiling. The
following chart will be an aid
throughout the summer, so I sug-
gest cutting out and pasting it
inside your favorite cook book.
Then it will be on hand as fruits
come in season. Currants and
gooseberries will be the first
fruits suitable for making jelly.
Raspberries may be used in COM
bination with currant juice. AS
they lack pectin they cannot be
made alone. I prefer gooseber-
ries for jam. rather than for jelly.
Evening star., 1943-07-15
Timely Dinner
Menus for
The Week

SUNDAY.
Tomato and cucumber canapes
Roast lamb or zeal
BrolDned potatoes String beans
Ice cream Berry sauce
MONDAY.
Green peppers stuffed NTH rice
and leftover meat
Corn pudding
Beets NTH green's
Green apple pie
TUESDAY.
Broiled fish
Mashed potatoes Broccoli
Sliced cucumbers
Cantaloupe
WEDNESDAY.
Rinktun, Tiddy
Baked carrots Cabbage in cream
Prune souf1e
THURSDAY.
Sauteed liper
Baked beans Fried tomatoes
Wilted lettuce
Cherry blanc mango
FRIDAY,
Curried shrimp
Steamed rice S1UiSs chdrd
Sliced cucumberS
Orange cuStard pudding
SATURDAY.
Hopping John
(Dried peas, ham hook and CORN
Mired green salad
Berry or rhubarb cobbler
Evening star., 1943-07-15

/. To make mint favored apple
Jelly, after the jelly stage is
reached and just before the sirup
Is ready to pour into the glasses,
tint with green food coloring and
add a few drops of essence of
spearmint or peppermint.
g. For spiced crab apple jelly,
cook with the sugar and the juice
from pounds of fruit four
pinch pieces of stick cinnamon
and II whole cloves tied loosely
in a cheesecloth bag.
3. For spiced grape jelly cook
s pounds of Concord grapes with
cup of vinegar, l tablespoon of
cloves and S pieces of 1-inch Gin
namon. Strain. Proceed with
juice as for grape jelly.
Cooking the jelly-Not more
than 2 quarts of juice should be
cooked at one time. Put juice in
a large kettle and boil rapidly
Evening star., 1943-07-15
Stuffed Prunes

Prunes stuffed with marshmallows,
other dried fruits or nuts make a
welcome surprise in box lunches.
Better even than that, the surprise
is packed with good nutrition.
Evening star., 1943-07-15

Each Monday, Wednesday and
Thursday this space is devoted to
an exchange of ideas, recipes, house
keeping short cuts and suggestions
between the housewives in Wash
ington and vicinity. Please send
your contributions or requests to
READERS Clearing House, the Wom-
ans 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.
MEAL PLANNING.
Thanks to Anonymous,
Washington
I saw a request in The Evening
Star in the clearing house" column
for suggestions for low-cost obtain
able meats. I am transmitting a
list I made for friend who wanted
suggestions for dinner, requiring a
short preparation period of obtain
able items and reasonable, which
might be of help. I do not recall
the signers' initials, but I am sure
you will be good enough to refer
to the July issue. 1t does not re-
quire a large outlay to prepare
good meal-on the contrary, have
seen very expensive food ruined in
preparation. The canned salmon
(white), cod, heart, etc, are all OBJ
tainable. A good low-cost fish is
trout
Meat may be extended" by the ad-
The Daily Alaska empire. [volume] (Juneau, Alaska) 1926-1964, 1943-08-24
ARMY LIFE,
pRIBIL0F5,
REVEALED
By PFC. PAUL b. LOWNEY
ALASKA Communication SYSTEM

lf2AaShd oycsSAAAj
AN ALASKA ARMY BASE
Reaching the Alaska mainland after
thirteen months at one of the most
Isolated posts on the globe = an
island of the Pribilof group in the
Boring Sea-Pfc. Charles Phillips
grinned modestly and said 1T
wasn't so bad"
Pfc. Phillips is a tall youth with
mop of very bolnd hair. The only
thing that really bothered me-" he
said was that 1 didn't have comb.
Look what I've been using for q
year" He held up a broken piece
Of pink comb containing a few scat
.ered teeth.
1t was back in June OF 1912,
shortly after the attack on Dutch
Harbor, that Phillips and his part
ler. Staff Sgt. Clair Mackie, both
radio operators with the Alaska
Communication System, together
With occupation troops. took over a
Pribilof island. Their job was to get
he island on the air to serve as a
listening post for possible invasion.
they were brought in by ship and
Immediately set up communications
with neighboring Pribilof islands
which were occupied in the same
movement.
"There was no life on the island
when we landed" Phillips said.
The Daily Alaska empire. [volume] (Juneau, Alaska) 1926-1964, 1943-08-24
BADOGLIO STYMIED

State Department officials believe
that Badoglio took office with the
definite intention of getting Italy
out of the war and that he cannot
turn back from that purpose. But
if he had proceeded directly, the
Germans would have stepped in
and Badoglio would have stepped
out before he could catch his
breath
1t must be remembered that the
German force in Italy is not merely
military force. German civilian
officials are in control of practic-
ally all railroad, telegraph, and
other communication facilities, as
well as holding or supervising i'm
portant municipal and provincial
government posts. Thus it becomes
impossible for the Italian govern
The Daily Alaska empire. [volume] (Juneau, Alaska) 1926-1964, 1943-08-24
20 YEARS AGO f fyIm EMPIRE
AUGUST "a, 1923


AUGUST "a 1923
vein uncovered at the HsChichagof mine
a a 17O-foot crosscut from lower tunnel
the Pina Mining Companys
property Bay the
be started,
the night by H. Brasfield and
Davis well appreciated by
large audience the Palace Theatre
Commissioner of Education left
Alaska Ketckan the Alaska Teachers Institute
Bay to work
in
Superintendent Pacific American
Louise trip Of
Inspection Of the companys canneries in this district
L. japanese engineers and
astonguay with
the Thane project.
driving the tunnel at the Juan mine came
Rita accompanied by Mrs Rendau
children
Kkham few friends at dinner party
Douglas Miss Carol Webster Martin
Galwas