davidaulloa/AmericanStories huggingface dataset:
Evening star., 1943-07-08
Facts on Fats
By Bureau Of Human Nutrition and Home Economics,
Agricultural Research Administration.

baking sheet and bake In hot
oven (425 degrees F. for about Is
minutes or until lightly Drowned.
This recipe makes about IL biscuits.
The fat may be reduced to 1 Ia
blespoon in the above recipe, but
this makes a crisper and less tender
biscuit.
To make a cid" for meat or vege-
table pie roll the dough about one
half inch thick. cover the stew and
bake in hot oven.
AS a spread for bread to replace
butter some people like the taste
Of rendered poultry fat or drippings
from cooked meat, seasoned with
salt and maybe a little onion.
For variety in extending" table
fats the housewife may mix them
with salad dressing, nut buffers,
chopped orange peel. or green vege-
tables, such as chopped lettuce.
parsley, chives and the like. Or
she may whip them up with gelatin
and milk, or milk alone; prompt use
| Is advised, for they soon get a
"cheesy" taste. The home econo-
mists point out that this doesn't
make more fat, but it does make it
go farther.
Fat trimmed from either cooked
or uncooked meat has to be rendered
before you can put it to work; In
other words, it has to be melted
away from the connective tissues.
Best method is to cut the fat into
fine pieces or run it through a
grinder and melt it in a double boiler
or a pan set over hot water. When
it is thoroughly melted strain It
through a clean cloth. The pieces
saved in straining may be used for
cracklings In mullins and other hot
| breads.
Smoking is bad for fats-breaks
them down chemically, makes them
harder to digest, and lessons their
keeping properties. Low heat should
be used on fats, particularly on
butter, oleomargarine, drippings and
olive oil which have low smoking
point.
Proper storage. the home econ
omists say, is just as important as
wise use in the conservation of fats.
Fats should be kept cold when not
in use. And that includes the little
cup Of drippings which some let
stand on the back Of the stove or
in the hot sun on the kitchen
table. Storing fats in a closely
covered container away from
strong favored and strong-scented
foods and away from the light is
wise conservation measure. Another
is to check on fats from time to
time to be sure they aren't turn
ing rancid, especially before new
fats or drippings are added to old.
Every housewife should save for
Uncle Sam any fats which cannot
be used in the home. These should
be strained into a clean, wide
mouthed can-never into a paper
bag or glass. To preserve the glyc-
crime content, salvaged fats must
be stored in a cold place away from
the light: when at least a pound
has accumulated, the amount may
be taken to the meat dealer. These
fats end up in munitions or are put
to other industrial uses that speed
the war program.
Evening star., 1943-07-08
Pork Shoulder
Steaks Good

Pork shoulder steaks, logically
enough, are cut from the shoul-
der OF pork. The steaks can be
identified by their shape, oval at
one end and slightly squared off
at the other, and by the bone,
which may be either round or
long and narrow, depending upon
whether cut from the rib or arm
side of the shoulder.
The steaks are sometimes
called pork shoulder chops. They
are both tender and delicious
and more economically priced
than the better-known and
therefore more-demanded cuts.
BRAIsED PORK SHOULDER
STEAKS.
pork shoulder steaks.
2 tablespoons flour.
2 tablespoons fat.
Dredge the shoulder steaks In
-four. Brown in hot fat on botr
sides. Cover and cook slowly un-
til steaks are done. about IS min
utes for steaks three-fourths inch
thick.
Pork needs long, slow. thor
ough cooking to bring out its full,
rich flavor; therefore, braising is
the best method to use for cook
ing pork steaks.
Evening star., 1943-07-08

purpose grind decaffeinated or regu-
lar coffee to every cup G2 pinD wa
ter. Make by boiled or percolated
method. Gf percolated. "perk" l8
to 20 minutes slowly and gently, or
longer than ordinary coffee) Freeze
coffee in the ice cube tray. At serv-
ing time. heat milk but don't let 1t
boil. Fill glasses with frozen cof-
fee cubes and pour on hot milk.
The result will be smooth, creamy
iced brew
CHERRY DESSERT SALAD.
/ package fruit favored gelatin.
2 cups hot water.
1 tablespoon vinger.
20 cup diced orange sections, free
from membrane.
u cup pitted cherries.
Dissolve gelatin in hot water. Add
vinegar. Pour thin layer into ring
mold and chill until firm. Chill re-
manning gelatin until slightly thick
ened. Arrange half of orange and
cherries on firm layer OF gelatin.
Cover with slightly thickened gela-
tin. Chill until firm. Fill mold with
remaining slightly thickened gelatin
and add remaining orange sections
and cherries. Chill until firm. Un-
mold on crisp lettuce. Serves six.
Evening star., 1943-07-08

dough and save your precious short
ening for other things. Hot dogs
are still to be had--and they are
always good with q nice mound Of
mashed potato. Scalloped potatoes,
topped with grated cheese can pinch
hit as main dish, and Of course
when the weather turns warm there
Is always potato salad. Don't for
get. either, that you don't always
have to serve the usual potato salad
with celery, green pepper and may
onnaise. Try slicing the potatoes in
thin slices instead OF dicing them,
and dressing them with a sharp vim
egar dressing. with celery salt and
finely crumbled crisp bacon. II
you will experiment. you will be able
to introduce all sorts OF new wrin-
kles to the art of potato salad max
ing.
Asparagus is about over-this
weekend will probably see the very
last on the market this season.
Peas are somewhat scarce, too, and
very high. Snap beans and cabbage
80 v ASosy0AA6o1~, ho ~ ChIIUJ UCC GS,
and corn. Cucumbers and egg plant
are good. onions are more plentiful
than they have been, and broccoli
and caulifiower are excellent. There
Is little spinach available, but kale
is plentiful and you may be able
TO find some turnip greens. Squash,
peppers, okra, lettuce and tomatoes
are Of good quality and not too
high, but celery is scarce, and fairly
expensive. There are not many
mushrooms or avocados to be had
just now.
Good apricots from California,
mangoes, cocoanuts. plums, cherries.
green apples, small but delicious
pears from the West Coast, pine
apples, red and black raspberries.
blackberries blueberries, honeydews
and cantaloupes, good peaches and
very expensive watermelons round
out a fruit list that Is liberal-but
far from cheap in any item. Some
fresh figs and seedless grapes are
also to be found in specially stores,
with few supplies of currants and
cooking cherries seen in some mar
kets.
Evening star., 1943-07-08
Report to the Housewife

Unless there is a drastic-and
unexpected-change in the food pic
t,re In local markets by the very
last OF the week, most Washington
households will be making their
main dinner dishes of macaroni and
cheese. bean loaf, fish, cottage
cheese. bacon, and, with luck and
enough coupons, fresh pork shoulder.
Because the meat situation is really
tight this time, and any cuts of
beef, veal, lamb or even fresh pork
will be few and far between.
In many instances, it is said, the
shortages are being caused by the
squeeze" being placed on meat
packers, who lose money on every
head OF cattle slaughtered because
they must observe OPA. price CELL
ings while prices Of live animals re-
main unrestricted.
Meat sundries, too-such as kid
neys, hearts, brains and liver are
scarce. and expensive when you can
find them. Most markets in town
report not single chicken to be
sold-even speciality stores have been
unable to obtain them most of the
week. A few squads and an occa-
sional duck have been obtainable
from time to time. but are bought
up so rapidly that supplies last only
a short while. Eggs are priced
higher, now, and are somewhat
scarce besides. The fish situation
remains about the same. although
in many instances prices have edged
upward.
Every housewife has been meeting
q shortage of butter in local stores
of late and been forced to fall back
on margarine, which, fortunately in
this day and age is reinforced with
essential food values and is not un-
pleasant in taste and texture. (Not
like the margarine of the last warD
Some distributors blame the Gov
ernment's recent order rolling back
the price Of butter for the scarcity
Others point out that many cream
cries have decreased their butter
production, preferring to sell their
cream In fluid form. rather than
make 1t into butter to sell at the
rollback price. Whatever the cause,
Mrs. Washington knows that it is
mighty hard to find in town these
days. The only "Pollyanna' remark
we can make on the situation is
Evening star., 1943-07-08

In fighting fat waste, the pound
wise" homemaker is penny wise"
as well. for no scrap Of fat is too
small to matter.
To help the homemaker become
both pound and penny wise In the
use Of fats, the Bureau Of Human
Nutrition and Home Economics In
the United States Department OF
Agriculture has put out folder
entitled Fats in Wartime Meals
which includes with numerous
helpful suggestions eight fat-sav-
ing recipes A free copy may be
obtained from the once Of Infor-
nation, United States Department
Of Agriculture, Washington. d. c.
In "all-out" fat saving, even the
bits Of table fat that cling to clean
wrappings can be scraped of and
used to grease pans or to rub over
the crust OF newly baked home
made bread. The housewife can
use trimmings from meat-good
lidfOICu UCcl Inv VI IidIIl ldJ-IU
season dishes in the same way that
she uses salt pork.
Drippings from roasted or
broiled meat or from poultry may
be added to soups, used in sauces
for scalloped dishes, mixed with
vegetables for flavoring, basted
over lean meats while they are
cooking, or substituted for other
fat In cake, gingerbread, waf1es,
muffins, biscuits, piecrust, poultry
stufdng and macaroni. The more
strongly favored fats Of lamb and
mutton can be used in crust for
meat pies or in spice cakes, ginger
bread or orange cakes.
Here is a fat-saving recipe for
biscuits, wartime style:
2 cups sifted flour.
teaspoon salt.
teaspoons baking powder.
tablespoons fat (drippings, rem
dered pork, beef fat or lard).
Milk to make soft dough ~ to
cup. ..t
sift the dry ingredients together
and cut in the fat well. Stir In
enough milk to make a soft dough
Drop the dough by spoonfuls onto
Evening star., 1943-07-08
Readers Clearing House

the synthetic "loaves" made from
beans and so on-he will eat them
If he has to. Of course. but I would
like to be able to make him some
other main dishes that would bs
more to his taste. He works hard
and needs good food. But what car
I do with eggs sky-high in price:
meats out Of the picture almost be-
cause there are only two OF us and
you know few red points that gives
us; cheese rationed-and you can't
eat 1t every day-and poultry nom
existent? Fruits and vegetables are
so expensive that they wreck the
budget every time. I know that fish
is one answer - but even fish is
getting high and sometimes is hard
to find.
We don't happen to belong to the
swollen income group" and
we're finding 1t mighty hard to man
age wisely and thriftily. II any OF
your readers can give me any sug-
gestions for improving my house
keeping methods I will bless them
forever.
POTPOURRI.
REQUESTED by Miss A. L., Bethesda J
Can any of the Clearing House
readers give me q recipe for old
fashioned potpourri or rose bowl?
Also, have any OF them directions
for making bags OF sweet lavendar
for linen closets? Thank you so
much.
TWO REQUESTS ANSWERED.
Thanks to Mrs. William L. B.,
Wnshington.)
I hope the following contributions
will be read by those requesting in
formation in a recent edition of The
Star
Your column is a very helpful and
interesting one, and ! always en-
Joy 1t.
Pomander Ball.
Select firm oranges. These dc
not have to be treated In advance
Use large darning needle to pierce
the skin and stick whole cloves very
close together all over the orange
Put aside and let dry and cure until
the skin is darkened. These ar,
grand to put with bed linens ol
towels. I have some with pillow.
cases that have been there for foul
years.
Starch for Mats.
| My neighbors use special starch
for their crochet mats. If you will
phone me. Columbia Alto. will give
you the name. I do not believe /,
would be permissible to print a trade
! name in this column.
Evening star., 1943-07-08
Sour Cream Has
Many Uses
In Menu

Prejudices are always hampering
This applies to food particularly
Take sour cream. for instance.
Those whose childhood began be-
fore milk and cream were pasteur-
lied associate sour cream with the
days when a hot spell or a thunder
storm turned" the milk and cream.
Today they tell you they just
don't like sour cream and won't
even try the cultured sour cream,
which is product especially de-
signed for use as a salad dressing, or
to use with meats, or perhaps best
Of all. for use with berries.
PasteuriZed sweet cream should
be used while it is fresh. OF course.
1t will keep in a good refrigerator
several days If the top of the bottle
Is carefully wiped before it is COW
cred. This type of cream does not
sour. it simply gets old when 1t is
not f1t for use. The cultured sour
cream is thicker than heavy whipped
cream of prewar days and often
comes in paper cartons. 1t looks
most attractive when passed in a
bowl to serve with berries.
The other day we persuaded a
credulous man to take a small bit
on lightly sugared raspberries, and
he came back for more. There is
nothing better than sliced cucum-
bers dressed with sour cream, sprin-
kled with chives or with a little
minced onion and parsley. Then, of
course. there are the Hungarian
"paprika" chicken and veal dishes
which must have sour cream for
the sauce.
Perhaps some one can invent a
descriptive name for cultured sour
cream which would appeal to those
with deeply rooted prejudices. Ac
tually the favor is very much like
that of what the French call
creme fraiche," which all of us
who have been in France in hap
pier days enjoyed so much with the
berries
Evening star., 1943-07-08
By Betsy Casweli,
women's News Editor.

that by buying margarine instead
you do save some red points!
Fruits and vegetables continue to
be expensive, although quite plenti-
full and of good quality. Every one
Is being urged to eat potatoes now,
SO they win provide some Of the
"stick-to-the-ribs" type OF food at
meals. If you can manage to find a
little bit of ground meat-any kind
will door II you like to make q
fish pie or casserole. you can top it
with fluffy potatoes instead of pastry
Evening star., 1943-07-08

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
submitted to the column, we can
assume no responsibility for them.
MUSTARD PICKLE.
Thanks to Mrs. G. M. B.,
Washington.J
l quart cucumbers cut In pieces.
quart white onions.
l quart green tomatoes cut up.
large green peppers.
large cauliflower, separated.
Put in brine made of l cup salt
to gallon water-24 hours. Then I
scald in same brine and strain.
Make a paste of cup -four, box
dry mustard (6 tablespoons. / ta-
blespoon tumeric mixed with vim
egar, ] cup sugar, z quarts vinegar.
Boil mixture unit! thick and smooth,
stirring constantly to avoid burning.
Add pickle while mixture is hot,
and it is ready to bottle.
If you can get small onions do
so. but If not, large onions cut up are
just as good. This is a delicious mus
tard pickle.
CANNING.
Thanks to Mrs. M. f. W.,
Washington.J
In reply to canning question of
w. J. T. Of Silver Spring. The fol-
lowing is a copy of letter I re-
ceived from the National Pressure
Cooker Co, Eau Claire, Wis, dated
June 18. 1943.
Replying to your inquiry OF re-
cent date, we do not recommend
canning in the Presto cooker.
ITO insure the proper results In
canning and thorough sterilization
canning equipment should have a
steam gauge that will accurately
register the amount Of steam pres
sure.
when the indicator on the
Presto cooker is at cook position
there is l5-pound pressure in the
utensi, which is the proper pressure
for canning purposes, but this cook
er, being designed for short periods
of cooking would not maintain l5-
pound pressure for the period OF
time that is required to insure per.
feet sterilization in certain foods.
However, you would find it quite
satisfactory for canning small
fruits and berries which do not re-
quire long sterilizing periods. bui
we would not recommend your usins
it for the canning of vegetables
meats or fowl, which require lone
canning periods.
1--WE trust this covers the infor.
nation you desire. and If there i.
any way that we can further serve
you. please let us know.
Yours very truly, National Pres.
/
Evening star., 1943-07-08
Did You Know?

Shortening in many cakes may be
reduced by one-fourth cup. Re-
ducing the shortening makes cakes
which do not keep so well as richer
cakes, but they are still good cakes
Serve them fresh. Results are bet
ter If cake flour Is used instead OF
all-purpose flour. Cake flour is not
only cheaper than shortening. 1t Is
unrationed as well.
Evening star., 1943-07-08
Cleaning Refriserators

Every time your refrigerator Is
defrosted it should be given an all
out washing and spilled foods
should be wiped up Immediately
with a cloth moistened with soapy
water. Finger marks, food splashes
and mop splashes on the outside
of the refrigerator should be re-
moved as soon as they occur to pre-
serve the fine finish.
Evening star., 1943-07-08
Timely Menu
Suggestions
By Edith M. Barber

SUNDAY.
BREAKFAST.
Ready to-ent cereal 1pith berries
Griddle cakes Sirup Cote,
DINNER.
Jellied bouillon
Rddishes Scdllions
Baked pork shoulder
Potatoes ,Uith parsley Peas
Lemon sherbet
Cornfake macaroons
SUPPER.
Baked bean salad
Sliced tomatoes
Cookies iced tea
MONDAY.
BREAKFAST.
Oranges
Read to-eat cereal
Toast Marnalade Coffee
LUNCHEON.
Baked bean soup
Lettuce NTH sour cream dressings
SteUed rhubarb Tea
DINNER.
Kdle
Berries NTH custnrd sauce
TUESDAY.
BREAKFAST.
SteUed rhubdrb
Reddy-to-edt cereal
Bran nuffnS Cotee
LUNCHEON.
Stuffed egg salad
Cookies Lemonade
DINNER.
Sausage and onion shortcdke
Buttered beets Salad boUl
Old fashioned rice pudding
WEDNESDAY,.
BREAKFAST.
Grapefruit juice
Cooked cereal
Toast Marmalade Cofee
LUNCHEON.
Mired green salad
Cottage cheese Cherries
Iced tea
DINNER.
Jellied fish and egg lodt
Baked potatoes
Sweet-sour string beans
ButterScotch cream pie
THURSDAY.
BREAKFAST.
Orange juice
Ready-to-ea cereal
Coffee cake Cofee
LUNCHEON.
Potato salad
Lettuce Sandwiches
Cookies Tea
DINNER.
Baked cheese onlelet
OUen- tried potatoes Baked carrots
Blackberry cobbler
FRIDAY.
BREAKFAST.
Prune juice
Ready-to-edt cereal
Toasted coffee cake Coffee
LUNCHEON.
Peanut butter and chill sauce
Sandwiches
Grapefruit salad
Iced tea
DINNER.
Podched fish
Quick HolldnddiSe sauce
Potatoes NTH chiDes S1Dtss chdrd
Sliced cucumbers
Bldnc mango
SATURDAY.
BREAKFAST.
Oranges
Reddy-to-edt cereal
Whole Whedt rolls
Coffee Jam
LUNCHEON.
Fish choDder
Mired green salad
Cookies Iced tea
DINNER.
GriNed trankturters in biscuit dough
Corn on the cob
Cabbage NTH green peppers
Raspberry charlotte
Evening star., 1943-07-08

sure Cooker Co. (S), M. NJ. Wheh-
han
VI. J. T. and myself do not seem
to be the only ones asking this ques-
ton since my letter appears to be
a form letter.
WINDOW BOX.
(Thanks to Mrs. r. w. c., Ashton)
In answer to the request of
B. M. G.. would say that the ivy
philodendron will do well in north
window-or on an inside archway
away from a window. have two
jars OF philodendron which are
doing we'll some distance from a
window.
Also have found that it does better
when kept quite moist in a jar with
out drainage.
I greatly enjoy the Readers Clear
ing House.
WHAT TO EAT?
REQUESTED By Mrs. E. S. o.,
Wnshington)
I know I'm not alone In my
misery-but maybe other, more ex-
perienced housewives have solved
the problem of wartime menus bet
ter than I have. Ny husband hates
Evening star., 1943-10-06

Gen. Douglas Macarthur, command
er in the Southwest Pacific.
Senator Chandler stated in an in
terview:
III We fail to obtain bases from
the Russians then it is imperative
that We hold the bases We now have
in China. If anything were to hap
pen to those bases and we were un-
able to get bases from Russia, we
would be through out there and it
would cost the lives of many more of
our boys"
Senator Chandler said he thought
Germany definitely was beaten
that it was just a question Of how
long the people could take It," but
invasion of the French coast would
result in mass murder and suicide
for the attacking forces"
Macarthur, with limited means,
is doing a magnificent job in the
Pacific" Senator Chandler said, but
we can and we must build up our
strength out there. The Japs have a
strong navy, strong air force and a
strong army. and they may elect to
set up short perimeter whereby
Evening star., 1943-10-06
Italian Prisoners
7oHeIp Harvest
Cotton in Arizona
By the Associated Press.

By the Associated Press.
FLORENCE, Ariz. Oct. give
thousand Italian prisoners Of war
at the Nations largest internment
camp today pored over cotton pick
ing instructions, printed in their
native language, preparatory to
work in harvesting Arizonas cot
ton crop, endangered by grave
labor shortage.
Already 500 fellow prisoners have
proved in the past two weeks the
feasibility of the plan to utilize
them, Col. William A. Holden.
commanding officer, said.
The instructions, Mr.. Holden ex-
planned, deal mainly with disprov-
ing a groundless fear among the
prisoners that there was an occu-
pational disease incident to pick
ing Egyptian, or long staple, cot
ton. The directions emphasize the
Importance Of removing the cotton
whole from the boil and other
mechanics Of cotton picking, an
occupation foreign to mainland
Italians.
Evening star., 1943-10-06
Dodecunese
Continued From First Page

Ankara last night said reports
from Southern Turkey suggested
that the Germans also had re-
occupied Lero, the only other is
land in the Dodecanese group
which the British previously had
announced to be in their hands.
There have been reports that
British forces have occupied
CastelroSso Island, but these
have never been confirmed
Coo has the best air facilities in
the Dodecanese and was being used
extensively by the British to bomb
Rhodes when the Germans launched
their attack on October 2, the
Bodrum observers said.
They declared the British troops
on Coo were landed in three DAYS of
intensive air operations. during
which flights of 30 to 40 United
States air transports We're repeated =
lv sighted from the Turkish coast.
One of these crashed on Turkish
soil leaving 2 airmen and IA troop
ers interned
The British were reported to have
constructed new airfleld on the
north coast of Coo near the village
OF Kumburnu. from which Allied
planes - mostly Liberators - were
said to have launched almost con-
tlnuous attacks on Rhodes.
Columns of smoke rising from that
island are clearly visible from the
Turkish shore.
A British reconnaissance plane,
presumably on a observation mis-
sion over the Aegean, was forced
down yesterday near Izmir. Turkey,
and the pilot-vho was uniniured-
was interned.