davidaulloa/AmericanStories huggingface dataset:
Evening star., 1943-04-21
- =.
Nancy Will Appear
AS a Toughie r.
! HOLLYWOOD.

Nancy Kelly, after = year On
Broadway, viii return to Hollywood
to play 4 co-starrins role opposite
Chester Morris in Tornado" which
Pine Thomas will produce for Para
mount. Miss Kelly appeared on
Broadway in Guest In the House"
and Flare Path" In TORNADO"
she will appear a = mining town
nisht-club singer.
Marie Mcdonald, Paramount con-
tract actress who scored with her
comedy portrayal In Lucky Jor-
dan," and Gail Russell, new leading
lady in the Aldrich Family series,
also will have top roles in "Tor-
nado."
Morgan Conway has been signed
Is the heavy, and william Henry
will play the second lead. "Tor-
nado" will 90 into production
March IS, with william Berke d.
rectinE.
Evening star., 1943-04-21
Black Market Costs u. S. Army
Medical and Surgical Supplies

Also destroyed are gelatin needed
for military Photographic Aim, hides
for leather and rendering fats from
which glycerine-basic in the pro-
duction Of nitro -glycerine-is OBJ
tanned.
Consumers themselves can make
the biggest contribution toward de-
feating "the new saboteurs, who
place profits above patriotism and
personal gain over the lives of our
fighting YOUTH" owl said. by sim
ply refusing to pay more than CELL
ing prices for meats.
By-product foodstuffs and ferti-
lizer important to this country's ef-
Evening star., 1943-04-21
Much of Radio
To Be Utilized
NOLLYWOOD.

HOLiYWOOL.
Republic has signed Dale Evans
and Roger Clark for the romantic
leads In Swing Your Partner" !"
which features Lulubelle and scotty
and Vera Vague. =
Miss Evans is soloist on the Edgar
Bergen radio show. Also set are
Ransom Sherman, formerly m. C..
on Club Matinee and soon to star
in his own Obs show; Hanley Stat
ford, Baby snooks' daddy; shug
Fisher, formerly Of the Boone Coun-
ty Jamboree on WLW, the Tennes-
see Ramblers from Station WHIT
in Charlotte, N. c.; Richard Lane.
m. c. on the Bob Burns show, ard
Pappy Cheshire Of KNOX in St.
Louis.
Lulubelle and scotty are National
Barn Dance headliners and Miss
Vague is q regular on the Bob Hope
show,
Evening star., 1943-04-21

fort to feed the Allies also are de-
stroyed by the clandestine slaugh-
terers, owl said, and many edible
parts-kidneys, hearts, tongues,
liver and sweetbreads - which
would go a long way in stretching
Americas meat stocks" are being
thrown away.
TN the careless rush of the rack.
eteers in meat" the report added,
small chunks are often left on the
bone and thrown into the waste can,
or burned and destroyed in other
ways to prevent detection-chunks
Of meat which If handled in the
usual legitimate way would add to
the national store Of sausages,
luncheon meats, and other deli
cacies."
Evening star., 1943-04-21
Cowboy Of Open Ronqe
Duys Retires at IS

~ the Associated Press. -
AAMOSA, Colo-After IS years
Of riding horseback, Douglas Rentie,
colorful Alamosa cowboy, has re-
tired.
There KNIT the riding and the
roping there used to b." said the
6S-year-old Rentie, who regrets the
passing Of the days Of the open
range. when . man could ride all
the way to the Brazos and the
VAlecitos without opening 4 Sate.
Evening star., 1943-04-21
~ the Asseciatsd Press.

Another reason Why you shouldn I
buy black market meat:
The Once of War Information re-
ported yesterday that Illegal butch
ering deprives American soldiers OF
potential surgical and medical aids
By-products Of slaughterins are
lost by the black market butchers
who work secretly and In haste
and keep only the readily salable
cuts, throwing the rest away, owl
said.
Lost by such practices are gut
thread for surgical sutures; adren-
ain, used to check hemorrhage and
as heart stimulant, and insulin.
Evening star., 1943-04-21

Something to sell? Something to
buy: Use / Star want Ad." Phone
MA. 5000,
Evening star., 1943-04-21
,e,th: for 7N1 MIZZ1NYo month

lHE rate At which the railroads are now moving
men Of the AIMED forces Isl about 900 month.
In addition, they are canying thousands Of soldiers
sailors, Marines coast guardsmen travelling leave
In no waf in which this country has engaged have
the rafoads been called upon to move many troops
Ito 50 many Plaees-and 50 many times. For example,
in the last war soldier was moved average Of two
uips between the time he entered service and went
abroad. Now, the average is about six uips-be-
cause modern warfare is technical calls for more
extensive training
50 tremendous amount Of passenger equipment con-
sandy IN service transporting military and naval pe
sonnd. On the Pennsylvania Railroad alone over 500
coachesor more than third Of the ralroads entire
Evening star., 1943-12-06

thin; " teaspoon nutmeg, " tea
spoon mace.
Place milk, brown sugar and
salt in a mixing bowl. When luke
warm, add crumbled yeast cake and
Az cups of the flour; beat thor
oughly and let rise overnight. In
the morning, cream the sugar and
shortening and add. Stir in the
eggs, raisins, citron, nutmeg, mace
and remaining u cup flour. Mix
thoroughly, using hands If neces-
sary. Place in two creased, lined
bread tins. Rise until doubled in
bulk. Bake in 375-degree oven about
so minutes until brown.-From The
Yankee Cook Book, edited by Imo-
gene Wolcott.
Editors note: As Mrs. w. E.
H. did not furnish US 1Dith her
jull name and address, 1De are
unable to tor,Uard the originals
of these recipes directly to her, as
requested by Mrs. L. We are,
therefore, printing them in the
column-and 1De feel sure they
1Dil be OF general interest. II
Mrs. w. E. H. aoould like the
originals, we haze them on file
and 1DiH send them to her on
receipt OF her name and address,
Evening star., 1943-12-06
Bv Barbara Bell

Compliment a friend on her
charming hospitality by giving her
this apron as Christmas gift! It
is the kind all smart hostesses like
to wear when they are serving teas,
bridge parties refreshments or late
suppers at home.
Barbara Bell pattern No. 1911 is
designed for sizes IL, IA, 16, l8 and
20. Corresponding bust measure
ments 80, 30, "a. 36 and 38. Size
IA (32) bib apron requires 11s yards
35-inch material, 5la yards ruf1ing;
tie-on style, 3s yard.
Are you sewing more-to save for
War bonds? You'll find stimulat-
ing new designs for all sizes in the
new issue of the Fashion Book
available at Is cents, or, it may be
ordered with 15-cent pattern for
Is cents plus l cent for postage.
For this attractive pattern send
Is cents, plus l cent for postage, in
coins with your name, address, pat
tern number and size wanted to
Barbara Bell, Washington Star,
Post Office Box rs, Station o, New
York II. N. Y.
Evening star., 1943-12-06
Dorothy Dix Says

One Of the reasons why SO many
women fail to civ" satisfaction as
wives is because they do not know
what their husbands expect of them
Courtship, which should be sort
of preparatory school for matrimony
has not given them single helpful
hint on the subject. For man on
one side of the altar differs from
man on the other side of the altar
even as Fourth of July illumina-
ton does from a blackout.
1t is literally true that the average
bride hasn't the slightest notion
whether her husband wants her to
continue to he glamorous or turn
into flrst-class cook, whether he
wants her to spend her life weaving
spells about him or darning socks,
whether he wants her to pinch
pennies or throw money to the birds,
whether he wants her to be a scin-
tillating companion or a yes-yes
woman. And by the time the poor
creature has worn herself out try
ing to find out why her husband
has lost his taste for her it is too
late to do anything about it.
But today there is good news from
the front. The mystery has been
solved. The Sphinx has spoken. A
married man has risen in meeting
and told the world what he feels he
has right to expect from his wife.
He says he expects his wife to be
healthy and not run him in debt for
doctors bills and sanitariums and
such like expenses. He expects her
to remain perpetually beautiful and
young looking and not to go fat or
thin on him or lose her complexion.
He expects her to always be fresh
and rested looking and not to ac-
qulre that tired, dragged-out ap-
pearance that makes SO many wives
hard on their husbands eyes. He
expects her to be thrifty manager
who can conjure good meals out of
the air in spite of points and the
high cost of living and to be a cook
who would put a French chef to
shame
He expects her to be always beau
tifully dressed and to make show
that will reflect credit upon him.
He expects her to run the social
end of their marriage and to gather
about them a circle of people who
will be desirable to know, but they
must be men and women who would
be cOrgenial to him. And she must
always be ready to step out, or stay
at home, as he happens to feel like
doing
He wants family, but he wants
his wife to devote herself to him
when he is around and do all her
baby tending on the side, and es-
pecially she must keep children
gagged and shut up in closet where
Evening star., 1943-12-06

he won't be annoyed by their noise
when he is at home.
And, above ALL he expects his wife
to be always overf1oWing with
gayety and high spirits and to be
able to pep him up and smooth out
the kinks in his nerves and dispo-
sition when he comes home cross
and tired after a bad day at the
office. He says that he feels he has
right to expect all of these things
from the woman he supports.
So there you are, ladies. Now
that you know what your husbands
expect of you, there is no excuse
for your not turning out a salts
factory performance All you've got
to do is to be combination saint
and martyr and Stooge and slave
and miracle worker, and surely any
woman, even the most common, or
garden. variety, should be able to
pull off a little trick like that.
No doubt the man who made out
this little list of what a husband
has right to expect of his wife
did it with his tongue in his cheek
But, after all, is it such a merry
jest? Are there not more tears than
laughter in it. more of the biting
acid of truth than good, clean fun?
For isn't it, in a way, although he
may never have realized it before.
what practically every husband ex-
poets of his wife?
Evening star., 1943-12-06
Enjoy New Taste With Watercress!

you laudably on a career of water
cress cooking:
CREAM OF WATERCRESS SOUP.
6 tablespoons bacon drippings.
q pound watercress, chopped
very fine
6 tablespoons -four.
6 cups milk.
q teaspoon pepper.
tablespoon salt.
tablespoon Worcestershire sauce
Paprika.
Melt bacon drippings in a sauce
pan. Add watercress and cook until
tender, approximately 20 minutes.
Add flour and blend well Add milk
and seasonings and cook, stirring
constantly, until thickened. Gar
nish with paprika. Serves six.
WATERCRESS MEAT PIE.
Filling.
IL cups chopped cooked meat.
70 cup grated raw carrot.
IL teaspoons grated onion.
2 teaspoons Worcestershire sauce
Salt.
Pepper
4 cup meat gravy.
Combine all ingredients and mix
we'll
Biscuit Dough.
cups sifted flour.
3 teaspoons baking powder.
y teaspoon salt.
l. bunch watercress, chopped fine.
4 cup shortening.
- cup milk
Sift together flour, baking powder
and salt. Add Watercress. Cut in
shortening Add milk, mixing to
make soft dough. Divide dough in
half pat out into rounds 8 inches
in diameter on baking sheet Spread
meat mixture on one biscuit round;
pat out other round. Place on meat
mixture. Seal and scallop edges.
Bake in hot oven (425 degrees F.
for 30 minutes, or until we'll Drowned.
Cut into wedges and serve with hot
gravy. Serves 4-6
Evening star., 1943-12-06

bowl. But the ancients knew that
watercress, cooked and dressed with
sauce, was a distinctive vegetable
itself. For cooked cress has unique
favor-not different, but heightened
in degree-from that OF raw.
Cooked, Watercress is nippy more
full-bodied, has a concentrated tang
Steam batch yourself and see. Try
Watercress with Hollandaise sauce,
Watercress topped with sliced hard
cooked egg, Watercress with cheese
sauce, cream of watercress soup, or
a piquant watercreSs pie
Good rule to remember in hand
ling cress: Cream and cheese sauces
subdue the strength and SAVIOR of the
dish; vinegar and picked sauces
play up the tang. Remember this
and design dishes that balance with
the remainder of the meal Here
are two suggestions that will launch
Evening star., 1943-12-06

This space is devoted to an
exchange ofs ideas, recipes,
housekeeping shortcuts and
suggestions between the house
wives in Washington and
vicinity. Please send your con-
tributions or requests to Read
ers' Clearing House, the Wom-
ems Page, The Evening Star"
The views expressed in this
open forum" are not neces-
sarily those of The Star, but
are simply an exchange of opin-
ions between readers of the
Women's Page.
AS it is obviously impossible
for this department to test all
recipes offered for the column,
we cannot assume responsibility
for them.
We regret that due to the
tremendous number of letters
received, lack of space prevents
us from printing all of them.
Also, this is the cause of some
delay in publishing answers to
queries. We're doing our best
to keep up!
Betsy CasweH.
Evening star., 1943-12-06
Club de Jeudi
By Arthur H. Denfe

One way or another, the Thursday
dinner club which calls itself the
Club de Jeudi and meets at first one
home, then another, with the man
of the house acting as chef, man
ages TO find unusual dinner menus,
even in these days Of limited shop
ping possibilities But actually that
has become challenge and not a
handicap.
This weeks dinner was Swedish
in all except language, because not
member of the club knows a word
Of that language. But what with
dining in this and that Swedish or
Danish restaurant, ideas were COL
lected, begged, borrowed and appro-
priated. Here Is the menu:
AnchoDy Omelette
Ortail Soup
Farmers Potted Beef
BrOiled Tomatoes
Small SWedish Pancakes Utth
Preserved Fruit
Coffee
1t is not true that in Sweden every
dinner starts off with smorgasbord,
which means the appetizer course,
although Americans imagine that
such is the case. On the other hand,
upon occasion a good Swedish house
wife can put onto the table 40 to so
different delicacies, many of them
amazing creations, others quite sim
pie, but very, very good.
This club, gone Swedish in an
amateur way, contented itself with
a country anchovy omelette for an
appetizer course. Instead of anchovy
bits one can use bits of smoked
salmon. In pinch little cubes of
Well-smoked bacon come to the
rescue. Keeping in mind that such
a dish is an appentizer, the guam
titles served are small. And so, for
eight servings of this omelette, half
a cup Of anchovies cut into half-inch
bits or smoked salmon in small
pieces or bacon cubes will prove
enough. This is turned into a skillet
used for making omelettes and
cooked few minutes in a little fat
or drippings. When the pan is
properly heated beat together four
eggs, cup of milk and little salt
Evening star., 1943-12-06

Ancient and honorable is the
record of watercress in cookery
From Persia 1t came, in remote
times, to delight the tables of the
world. Pliny, the Roman natural
ist, considered watercress a brain
stimulant, and commended it highly
as an appetizer before meals.
With the decadence of Rome the
train of watercress in culinary lit
erature was lost for centuries, only
to reappear in records of medieval
gardens and feasts. From thence
its cultivation spread until today,
wherever seasons are temperate to
a reasonable degree and streams
run clear, fat clumps of watercress
can be found lifting their clean,
green faces on the ripping surfaces
of creeks.
In modern practice Watercress has
been limited too often to the salad
Evening star., 1943-12-06

and pour over the contents of the
pan and then mix into an omelette.
When it is properly cooked fold over
and turn onto a platter, dividing
into eight portions to serve. Small
slices of black or rye bread or rye
crisps are served with the omelette,
and there may be green onions,
radishes, celery and olives. Small
pickles are good, too.
The Swedish farmers have a way
Of potting beef which is full Of
flavor and wholesome goodness
great wartime dish:
Have ready a piece of chuck or
similar cut Of beef, weighing about
21z pounds, for eight persons. Sea-
son with salt and pepper and dredge
with flour. Now take large onion
and slice thin, frying to light
brown in butter or drippings. Peel
eight medium potatoes and cut in
quarter-inch slices. Now grease a
sufficiently large casserole or baking
dish and then lay in it first layer
Of potatoes, then some onions. Place
the piece Of beef. Then more pota-
toes and onions. Season with salt
and pepper over the top layer. Now
take two cups Of broth or bouillon
Canned beef or chicken broth is
flne) and to this add half a cup Of
beer, pouring this over the con-
tents of the dish. Of you like you
can use half beer and half water.
Hardy Scandinavians use all beer.
Place tight lid over the dish and
simmer for about 2 hours or until
meat is tender. Add water or beer
if it dries out.
Small Swedish pancakes result
from this recipe: Beat together three
eggs and three cups of milk, then
add cup and half of -four, to
which has been mixed one teaspoon
full of salt. Fry as small round pam
cakes in buttered pan or griddle.
Spread each cake with jam or mar
malade (blueberry preserves are
most Swedish, roll or serve fat. Or
serve streWn over platter with a
side dish of preserves. And then
much coffee and much polite con-
versation in the best Scandinavian
custom.
Evening star., 1943-12-06

fruit dredged in 2 tablespoons flour
and -four mixed and sifted with re-
manning ingredients. Put into a
we'll l-buttered bread pan, cover and
let rise IL hours. Bake l hour in
3O0-degree oven. Cover when cool
with milk frosting" This is from
the Boston Cook Book. This makes
medium dark, moist, good cake.
1t travels and keeps well. Won't
keep like fruit cakes, but still good
after two or three weeks. However,
this is not just the cake my Con-
necticut grandmother remembers
and yearns for.
g. One tablespoon shortening, l
tablespoon sugar, p tablespoon salt,
l yeast cake dissolved in l cup luke
warm water, az cups flour, l cup
shortening, 2 cups sugar drown or
white), 4 eggs (beaten), l tea
spoon nutmeg, l tablespoon grated
lemon rind, l tablespoon lemon
juice, Y teaspoon cloves, IL tea
spoons soda, cups raisins, y tea
spoon salt, IL cups flour.
Make a sponge of the first six in
gradients. Let stand overnight or at
least hours (until Light. Cream
shortening we'll, add sugar and
cream thoroughly. Add beaten eggs,
raisins, lemon juice and rind Mix
the soda, flour, spices and salt.
Add the sponge to the cake mix
ture, then the dry materials. Pour
into two creased bread pans. Let
stand until light cat 10 degrees
about one hour. Bake in moderate
oven for one hour. While warm, ice
with confectionery sugar The cake
keeps we.l. From Everybody's Cook
Book.
3. One cup milk, scalded; l cake
compressed yeast, l teaspoon salt, 2
cups stifted bread flour (about), p
cup shortening, / cup sugar, l egg,
(well beatenO; u cup sliced citron, Z
cup chopped raisins, l teaspoon nut
meg.
Cool milk until lukewarm; add
crumbled yeast cake, salt and l cup
-four; beat thoroughly. Let rise until
light, about two hours. Cream
shortening; add sugar gradually
creaming until fluffy; add egg and
beat well. Combine with yeast mix
ture. Stir in citron, raisinS and nut
meg with remaining flour, adding
just enough to make batter for
a heavy cake. Add l tablespoon
brandy if desired. Turn into
creased loaf plan, cover, let rise in
warm place until doubled in bulk,
about three hours. Bake in mod
crate (375 degrees oven about As
minutes. Yield: One 914 4x5x3-inch
loaf.-From the New York Herald
Tribune, Home Institute.
4. Two cups milk, scalded; y cup
brown sugar, p teaspoon salt, yeast
cake, 5 cups flour, sifted; IL cups
sugar, q cup shortening, eggs, ~
cups raisins, 4 pound citron, sliced
Evening star., 1943-12-06
(ThdnkS to Mrs. T. w. P,

ar ttHyCObJ
In reply to the request of Mrs.
j. w. W., jr., 1 am submitting an
excellent recipe for chicken cooked
in wine. 1t is from cookbook
published by the wine industry in
California.
Chicken Italian Style: One frying
chicken q to pounds, table,
spoons olive oil, 2 tablespoons but
ter, salt and pepper, l Glove garlic
sliced, onion minced, q cup sau-
terne or hook wine, u cup canned
or diced fresh tomato, l tablespoon
chopped parsley.
Disjoint chicken, wipe pieces dry
and brown in oil and butter.
Sprinkle with salt and pepper while
cooking. When Drowned, put in
garlic and onion. Let cook over low
heat until onion is soft. Then add
wine and tomato. Cover and sim
mer slowly for half an hour.
Sprinkle with chopped parsley and
cook a few minutes longer. Serve
with the sauce spooned over the
chicken.
More wine and tomato may have
to be added if dish cooks too dry.
Sliced mushrooms may be added if
desired. This is a very delicious and
easy method to cook chicken. Have
been using it for years and think it
equal to any French restaurants.
Have used many of the Readers
Clearing House recipes and always
intended to contribute.
Evening star., 1943-12-06
SALAD DRESSING:
HOMINY GRITS.


In answer to the readers request
for salad dressing wish to submit
the following recipe with which I
have been very successful. I shall
give it just as it is in my cook book
but I modify it some by using less
mustard and paprika, adding a lit
tie sugar and using all lemon juice
g tablespoons), when I do not have
the wine vinegar.
One teaspoon salt, teaspoon
paprika, l teaspoon dry mustard,
2 egg yolks, l cup olive oil or salad
oil, tablespoon lemon juice, l
tablespoon malt or wine vinegar,
tablespoon of boiling water.
Use small bowl that will hold
about two cups liquid. Into this
small bowl put the salt, paprika and
dry mustard. Mix these ingredi-
ents together. Add two egg yolks
and beat with rotary egg beater.
Now comes the tip that will solve
all your mayonnaise troubles. Add
tablespoon boiling water and beat
again with rotary egg beater. Then
add the oil, about l tablespoon at
time, and beat well after each ad-
dition. You can add the oil faster
toward the end Add lemon juice
and vinegar last.
1 should also like to make the
suggestion to those who like hon.
my grits to try adding quite a bit
Of sharp cheese to it when it is
done. Stir until well melted. You
can't imagine how delicious it is
until you try it and it will take
the place of a meat dish.
Evening star., 1943-12-06

of of
shown
abou
Evening star., 1943-12-06
RAISED LOAF CAKE.

(Thanks to Mrs. L. A. L., Alexandria. J
In the November 26 Star a raised
loaf cake recipe is requested by Mrs
w. E. H., Washington. I am inter-
ested in this cake, because for sew
eral years I have been looking for
q recipe for a cake of this type to
make for my grandmother, who was
raised in Connecticut and who re-
members it as the best cake ever
made. I have tried several of these,
and no one seems to be the right one
I hope there are some recipes new
to me sent in and published. I
inclose my four recipes and think
Mrs. w. E. H. of Washington might
like to have you send them on to
her.
l. One-half cup butter, l cup
bread dough, egg (well beaten), l
cup brown sugar, " cup sour milk,
2s cup cut seeded raisins, 8 finely
chopped figs, N cups flour, II tea
spoon soda, u teaspoon cloves, Y
teaspoon mace, u teaspoon nutmeg,
! teaspoon salt.
Work butter into dough, using
the hand. Add egg, sugar, milk,
Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-07-12

Remove letter from each
called the last the the
site the word from which
Out" correctly they point the
JABOTS-BOATS what a
LIKENS-KIINS places.
CHATTY-YACHT mllonaires playthng).
tT) Observation-Disclosures (they help you
YIELDER-REIIED