davidaulloa/AmericanStories huggingface dataset:
Detroit evening times. (Detroit, Mich) 1921-1958, 1943-12-14

To Holders VI 81, Fer Cent Treasury Bonds
Of 1910 and Others Concerned
Public notice is hereby given that all
outstanding ga per cent Treasury Bonds
of 1865 dated Apyu 10. 1884. are
hcNcby called Cor redemption 0n April -.
l944 on whi&h date interest on such bonds
Will CEASE
Htl1ers of Vhese bonds may. IN ad,
vance "a me redemption Vate. Poo offered
the privilege % pNChargInE all or any
part ~ their called bonds for other
Interest bearing obligations 1f The United
states in which event public notice VIII
hereafter pc given and an official circular
goverruE 'hc exchange offering VII be
issued
Fui .rf1rmatgn regarding me pres
crfatnu and surrender Cf frr bonds Tor
cash redemption under This eau VIII Pc
found .n Department Circular >0 $50.
dated JuN a. 1877
Henri, Norgenthau r..
-r.rrfar. af Tho Treasury.
TREASURY nTFNRTNINI,
washington, December ~, infa
Detroit evening times. (Detroit, Mich) 1921-1958, 1943-12-14
Earninos

UNITED AIR LINES TRANSPORT
September quarter
1913 1912
Set income Si1Ji ~ S20i7 $50
Per share nc 81 -
CANADA DRY GINGER ALE
Fiscal year ended Sept 30
1919 1912
Se' profit s. $40 fi9 81 SIS 0tq
Per share S2'34 81 So
GENERA SHOF
Fiscal year ended oct 3
1913 1852
Net Income 81 22s i3f 1928 377
Per common share 81 90 81 ST
OJTBOARD MARINE And MFG.
Fiscal year ended Sept 30
1913 1912
Net Profit 81 III. 05s 1912 All
Per snare 50 - 50 10
Detroit evening times. (Detroit, Mich) 1921-1958, 1943-12-14

TREASURY pTrNRTNLNI,
Washington. December ~. infa.
Detroit evening times. (Detroit, Mich) 1921-1958, 1943-12-14
3, FIR CENT TREASURY BONDS or
t044-t6
NOTICE or CALL FOR REDEMPTION

IFGAL NOTICE
Evening star., 1943-11-11
By Arfhnr II. Deufe

~ HFt"HF ~ 'SNfS
and gristly sections. This is set tc
one side.
Then. in a saucepan. cooking fat
is melted and finely minced onion
is Drowned therein-and then the
onion is skinned out and tossed
away. Into the onion favored fat
two or thre tablespoonfuls OF
paprika are rubbed and then is
added either cup of rich cream
Cor in these days, a cup or two Of
evaporated milk). Into this goes
the chicken and this is cooked until
the liquid is boiled down to about
one-half Then comes a cupful of
good cream sauce and when this has
been brought up to just short of the
boiling point. salt is added, rs de-
sired. This dish is served with home
fried potatoes-nice and brown-and
the finest possible home fried potato
is made from one baked the day
before. allowed to get very cold.
and then peeled and either sliced
or diced.
Good apple cider is grand bev-
erage with this dish, and the Mary
land gourmet will see to it that the
cider has had opportunity to rid it
self Of some of its natural sweetness
At this time of the year the
Marylander will call upon a good
homegrown pumpkin to provide a
Well-spiced pie. And If there is any
good cream available he will have
bowl Of it, we'll whipped, ready to
drop by the spoonful upon the pie.
But II there be no cream he is apt
! to draw upon his bottle of sherry
Evening star., 1943-11-11
By Betsy CasVeH,
Women's News Editor

ing of Warfare" and your Guide
How to Use It," by the National
Dairy Council, Chicago, and Soap
Tool of Peace, Weapon of War"
Proctor & Gamble, Cincinnati. All
interesting and very helpful in these
complicated days of trying Ito make
do" A suggestion for your
wounded hero in hospital in this
country is the cigarette tree"-a
bouquet of colorful small chrysan-
themums or other sturdy blooms
with number of his favorite brand
OF smokes stuck on wires. tucked
in among the flowers. (He'd prob
ably much rather have plain car
ton of his pets-if you can get it,
Anyhow, it's an idea. A new
banana powder product has ap-
peared on the local scene. 1t can
be used in various drinks for adults
and children, and for cakes. pud-
dings, icings, ice cream and so on.
In substituting it for the fresh
fruit, figure two tablespoons of the
powder equal one banana. From
meat Observation-Disclosures
the advice of experts to braise 1943
sirloin, rather than broil it as of
yore. The increased supplies OF
beef coming on the market consist
of a much larger percentage of the
lower grades as compared to a few
months ago, because a large pro-
portion of the cattle are grass fed
and have had little grain. This
means leaner meat-and lean meat
Evening star., 1943-11-11

does better and cooks more tender by
braising or similar moist prepara-
ton than the quicker broiling, which
requires a goodly amount of fat in
meat for best results. Bully"
beef in cans-corned beef to you
will 60 almost entirely to the armed
forces now, according to a recent
announcement by the Combined
Food Board. Occasionally you may
find can or two on the grocers
shelves-but they are only extras
turned in by the military because
of damaged labels or some other
slight imperfection that makes them
difficult to pack and ship. You
should be able to get locally cOrned
beef at your meat dealers by the
piece, however. And there should
be more canned luncheon meats
available for civilians this year, ac-
cording to WPB, who is allowing
packers enough extra cans for Is
per cent more of these products
than was canned last year. Pow
ers that be are urging housewives to
make plenty of citrus marmalade.
At the moment, citrus fruit pre-
serves are the only unrationed ones
to be had-seems a pity to waste
sugar on them when other fruits
go begging. Z. If your fresh fruits,
vegetables and other groceries are
delivered or brought home in bas-
kets, crates or large boxes, try to
remember to return them to your
dealer. The shortage of containers
promises to be real problem in
1914, and you can help a lot by
keeping yours in circulation.
Evening star., 1943-11-11
Leftover Chicken a la MARYLAND

1t is said that in Maryland all the
ladies are extremely beautiful, all
the horses can run like the WIND
and everybody eats fried chicken
three times a day.
Now some of these claims may be
questioned, especially the one about
the horses, as witness the sac
countenance and doleful mien of a
Maryland gentlemen who sat with
us in the big kitchen of his farm
home the other day. 1t seems that
horse and fortune had combined
to do him in and lay him low-very
low indeed. And that gave rise to
this sound bit of moralizing: DC
you know" he asked what com
mon sense is?" NO" we replied
what is common sense?" Com
mon sense" he explained, "is that
quality which a horse has and which
causes the horse to refuse to bet on
mani"
That disposed of the question OF
horses, but it was not long before il
turned to chicken. Now, it seems
that in Maryland, contrary to pop
ular belief, all chickens are not fried
And while this is partly true, what's
to be done with any chicken that is
left? And in Maryland, there is
often quite a bit left, because
chicken is prepared in large guam
tities-but is never thrown away.
And so there are many excellent
Maryland ways of using leftover
chicken, one OF which is:
Chicken in paprika sauce: The
leftover chicken is cut into edible
shapes and portions, free from bone
Evening star., 1943-11-11

and pour a little-only very little
upon the top of the pie.
Near Annapolis, in Maryland, live
many ex-seafaring folk and their
cooking indicates foreign recipes, as
for instance this chicken dish: Cut
into four pieces tender chicken of
about three pounds or so. Brown it
lightly in an iron skillet or kettle in
which half a cup of olive oil has
been heated. When chicken is
lightly brown add to the kettle a
cup of sliced mushrooms and when
they are cooked drain off and save
all the oil. Then to the chicken
and mushroom add a minced onion,
a nubbin of minced garlic and a
No. can of tomatoes. Then pour
on a wine glass of dry white wine.
Simmer this slowly until chicken is
tender. If more liquid is needed
add tomato. When chicken is ten
der add a cup of stoned ripe or
green olives and cook until olives
are heated through.
This recipe is said to come from
Portugal but today it is a part of
Maryland home life.
Evening star., 1943-11-11
Turkey Fat
Valuable;
| Save 1t!

The Thanksgiving bird can supply
choice fat for later cooking, suggest
home economists of the United
States Department of Agriculture.
Ducks and geese generally contain
much more fat than turkey or
chicken, but almost any well-fleshed
bird has some extra fat worth saw
ing. Fat from freshly killed bird
or one properly kept in cold storage
is delicate enough in flavor to use
in pastry, cookies, gingerbread, waf-
hes and biscuits as we'll as in sauces
and vegetable dishes.
A layer of fat will be found
under the skin of the bird at the
point where it is cut for drawing.
Before putting in the stuf1ng this
fat should be removed and rendered.
To render fat, cut it in small pieces,
heat in double boiler or in pan
over hot water until melted, then
strain through cheese cloth. Store
JIlC Id Ill n ICll dUOI VI OlIIcl
place to use in pastry, cookies, spice
cake or other cooking To make
good pastry the fat must be cold
and hard when mixed with flour
During the roasting Of the bird,
the fat absorbs flavor from onion,
sage, celery and other seasoning in
the stufnng. So the extra fat from
the drippings is delicious for gravy
or sauce, meat or vegetable dishes
or even for the crust of a meat pie,
but not for cake or cookies.
Roast the bird in an oven that is
moderate or even slow during the
entire cooking period not only to
save cooking losses but also to keep
the fat from being spoiled by over
heating. The larger the bird. the
longer it must cook and the slower
the oven needed. In too hot an
oven, the bird may be overlooked
on the outside before the inside is
done. A chicken weighing TO 5
pounds roasts best at $50 F. while q
turkey weighing 10 to 13 pounds
needs so degrees less heat so should
roast at 300 F.
Evening star., 1943-11-11
Real GOulash
By the VicfOrr Chef.

uid. Neither must it be dry. II
| it appears to be drying out too fast
in the simmering process, add a
bit Of water or broth.
There are some good ideas offered
by some recipe writer's, and not even
mentioned by others. They are given
here so you may use any you like.
For instance, one expert, offering
the genuine. original and unadul-
terated goulash, suggests. yes, insists
upon, dropping little cloth bag of
mixed celery seed and carawav seed
"a teaspoonful of EACH and letting
it cook in the mixture for about half
an hour.
! Another recipe says one must add
cupful of chopped apples and cell
cry at the end of the first hour S
simmering. And another recipe calls
for half a dozen prunes to be added
with the meat Another says don I
use water or broth, use red wine or
tomato juice. And some include DO
tatoes.
! However, we repeat-they all agree
on one thing-pa prika. so approach
the task well provided with paprika
OF course, it goes without saying,
salt and black pepper to taste.
From my own experience, it is
largely case of personal taste. The
more broad minded Hungarian ad-
mits this, glorying in the fact that
the Hungarians are citizens of the
world at heart, and can see merit
in the addition of almost anything
which pleases the partakers.
| OF surety. have found. though
that with goulash a good cold vege-
table salad is important. If you
like a cooked salad. turn to beets
and string beans with mayonnaise
and onions. For raw vegetables. il
you like them and they like you
turn to chopped cucumbers with
minced chives, water cress, onion
and green peppers.
Evening star., 1943-11-11

This is about Hungarian goulash-
one of the best-known dishes in the
world so far as name is concerned
but one Of the least known so fal
as correct making goes.
And I am convinced that there is
no set rule, even among the Hun
garianS, who ought to know. And
that is because since I am not a
Hungarian l have asked countless
Hungar:ans to give me a proper rec
lpe. l find that no two Hungarians
make the dish exactly alike, al
though each Hungarian claims tc
make it in the way it should be
made and infers that all others who
call themselves Hungarian goulast
makers are probably imposters.
But be that as it may, Hun
garian goulash, made in any one
Of hundred and one ways, is an ex.
cellent wartime victory dish-appe.
tlzing. wholesome. interesting anc
economical. shall give you a com
posite recipe. Since a eoulash is q
mixture anyway, like the Italian
fritatta, it seems like good idea
to take what seems to be the best out
Of all the Hungarians' recipe books
and scrapbooks
Some Hunearians insist that one
must use beef and others assert veal
So we'll use both. and be on the safe
side. And I have a recipe sworr
to as authentic Budapest" which
includes bacon so use little bacon
If you like. For four or five goodly
portions, use enough ration points
to get yourself two pounds of meat
veal and beef, half and half. OF
include bit of bacon, if you like
the idea, which seems sound enough
All sorts of pots and pans and ket.
ties and jars are advised, but {
good iron kettle with a good lid i.
sure to be safe, SO let's use that
Into it put couple of tablespoon.
of cooking fat-it may be butter O
| lard or bacon grease-and a fin,
minced onion. Brown the meat rath
er convincingly Now stir in two
tablespoonfuls of paprika-all tn
Hungarians and all the tourist
agree on that point-paprika. tt
this add large cup of water O.
broth and work in tablespoonful
of -four as thickening Cover tn.
kettle and let the goulash simmer
slowly until the meat is tender
which will be in about an hour.
All the goulash experts are agreed
that the goulash must not bt
"soupy' or overly supplied with Nq.
Evening star., 1943-11-11

Like Sweetbreads?

Some delicacies are too rare for
the ordinary family to purchase,
but sweetbreads are . plentiful
enough delicacy that any family
can enjoy them II the homemaker
knows how to cook them.
There are many ways sweet
breads may be prepared. If they
are not to be used Immediately
after purchase the basic step OF
preparation, regardless of the meth
cd, Is precooking. To precook they
are washed, then simmered for 20
minutes In water to which / tea
spoon of salt and l tablespoon Of
vinegar have been added for each
quart of water. After precooking
they are drained and placed in cold
water for q few minutes, then any
membrane surrounding the sweet
breads is removed.
This preparation is all that is
necessary before combining the
sweetbreads in a salad or in one
of many appetizing hot dishes.
Sweetbreads may be broken in
small pieces and scrambled with
eggs or dipped in beaten egg and
crumbs and fried or broiled until
a delicate golden brown. They may
also be made into croquettes or re-
heated in a rich cream sauce or a
well-seasoned tomato sauce.
. Such easy preparation classes
sweetbreads in the quick-cookery
class. Time-saving is an added ad-
vantage in wartime meals. For a
tasty family meal or in a more
elaborate menu plan this tender
delicate meat deserves the praise of
epicures.
DREADED sWEETBREADS.
/ pound sweetbreads.
l egg.
tablespoons drippings.
Dry bread crumbs.
Salt and pepper.
If sweetbreads are not to be pre-
pared Immediately after purchase
they should be washed and SIM
mered for 20 minutes in water to
which l teaspoon of salt and l table
spoon of vinegar have been added
for each quart of water used. Drain
sWeetbreads and detach any men,
brane. Beat the egg, dilute with a
little water or milk and dip the
sWeetbreads in the mixture Roll in
crumbs and brown slowly in hot
Evening star., 1943-11-11

hold. The recipe calls for canned
pumpkin, but l prepare my owr
when the canned isn't available.
Pumpkin Cream Pie. This recipe
uses no eggs or cream
One envelope plain unflavored gela-
tin, q cup water (cold), / tall car
evaporated milk 12a cups, IL cups
canned pumpkin, l cup sugar,
tablespoon -four u teaspoon salt, i
teaspoon ginger, Z teaspoon Gin
namon, p teaspoon nutmeg, l bakec
9-inch pieshell, y cup orange mar
malade for the top, but l omit this
Soften gelatin in the cold water
Chill l cup evaporated milk thor.
oughly Combine remaining "a cur
milk with pumpkin, sugar, -four, salt
and spices. Cook over low heat
about 10 minutes stirring frequently
Add softened gelatin and mix we'll;
cool Whip chilled evaporated milk
and fold into cold pumpkin mixture
Pour into baked pie shell. Chill sew
eral hours before serving. Garnish
with orange marmalade
10 whip eVaporated milk properly
the bowl, beaters and milk must be
thoroughly chilled before you begin
Then place bowl in a pan of ice
water and beat milk until thick.
APPLE JELLY.
(Thanks to Mrs. M. B.H.,
Washington
Recently there appeared an
SOS for advice in making apple
Jelly that would jeli and not become
ropy. AS I have never used com
mercial pectin, I thought some one
more adept than I might come to
the rescue. but If SO. I have missed
it. So I will offer what help I can
though only make a glass or two
at time when I bake apple pies
or make apple sauce, since peels and
cores make better jelly than the
whole apple. and if the peels are red
the jelly will be the golden red Of
the sunset.
Measure for measure of juice anG
sugar is not an infallible rule. II
alcohol is available, take a table
spoon each of the boiled Juice ano
alcohol. Alcohol precipitates pectin
Evening star., 1943-11-11
Readers Clearing House

Hold the glass up to the light and
II a thick jellylike mass is pre-
cipitated you may know your Juice
is rich in pectin and can stand the
full measure of sugar. If there is
only slightly cloudy appearance
you must use less sugar. The less
pectin, the less sugar, perhaps three
fourths the measure of sugar to the
measure of juice Too much sugar
and too long boiling will give the
ropy result.
If you cannot get the alcohol for
the scientific test, you will have to
proceed by guess and by gumption.
1 try to get red apples, crisp and
tart. Three good-sized apples
should give enough peels and cores
Tor two medium or one large size
glass Of jelly. If I am not satisfied
with the condition of the apples.
add the juice of half lemon and
boil the rind with the skins, re-
ducing two cups of water to one and
one-half in boiling. Strain and add
the sugar, less rather than more.
since this can be more readily rem
edied. Let it boil till the scum has
arisen three times there will be
little If any the third time). and
skinned each time. II you find you
have used too much sugar. try using
the other half of the lemon and
boiling up again. 1t should certainly
jell now.
A tablespoon of wine to the glass.
added just long enough to boil up
after the third skimming, will give
a wonderful wine Jelly.
sAUERKRAUT
(ThdnkS TO Mrs. W. J.,
Wdshington)
If your readers have had diff
Guilty in getting sauerkraut these
days, perhaps the following recipe
may be some help.
I found it some 10 or u wears
ago and have used it off and on
during that time with never a
failure.
Thank you for your many val
liable tips and recipes.
Shred cabbage and pack in wide
mouthed jars. Press it down tightly
with a wooden potato masher as
you pack it. Assuming that the
jars are quart jars of glass, add l
heaping teaspoon Of salt to the top
of each well-packed jar of cabbage
and pour on boiling water to fill
jar. Then screw the top of the
jar on tight and set 1t away for
two weeks or longer. Made this
way. my sauerkraut never spoils and
has been kept as long as three wears.
Evening star., 1943-11-11

drippings. Season with salt and pep.
per. Serves eight.
SWEETBREADS SUPREME.
l pound sweetbreads.
/ can mushrooms.
4 tablespoons drippings.
6 tablespoons -four.
2 cups liquid from mushrooms and
milk.
Salt and pepper.
l cup cooked or canned peas.
Simmer sweetbreads 20 minutes in
water to which / teaspoon salt and /
tablespoon vinegar have been added
for each quart. Drain and detach
any membrane. Break into small
pieces. Drain mushrooms and
brown in butter or drippings. Stir
in -four. Add liquid and seasonings.
Cook until thick, stirring constantly.
Add peas and sweetbreads. Serve
hot on toast. Serves eight.
Evening star., 1943-11-11
IL THE EVENING STAR, Thursday Nov II, 1943
Report to the Housewife

Turkeys really come into their
own this week-but the majority Of
them seems to be on the large side
There are few IL and Is Founders
to be found, but most of the birds
run 1e pounds or over AS far as
cash outlay is concerned, the heav-
Ter birds cost less per pound-but
there aren't so many households to-
day which can make use of these big
fellows. Dealers say that they are
holding number of smaller tur-
keys for the Thanksgiving demand,
which is one reason for the present
shortage of such birds.
If you can't cope with big tur-
key there are plenty of chickens
stewers, fryers and bakers-to be
had. Guineas and squads are also
to be found in moderate supply.
Rib roasts of beef will be featured
by some markets, and other cuts of
beef will be available for week end
buying Lamb and veal are also
recommended, and among the low
point meats you will find sweet
breads, beef hearts and fresh beef
tongues. Beginning Monday, pork
feet and calf brains will be offered
by number of markets.
Supplies of fish are improving and
you can find many of your fllleted
favorites, such as mackerel, haddock
and sole, available. PorgieS, croak-
ers, sea bass and trout are also good
buys. Crab meat is scarce and ex-
pensive, shrimp in adequate supply,
and oysters, though limited, of ex-
cellent quality. 1t seems ironical
that this season, when oysters are
better and more plentiful than they
have been since the big hurricane
some years ago, there are too few
men to bring them from their salty
beds or to shuck them for retail
trade!
Oranges and grapefruit from
Florida have been somewhat scarce
this week, but are good when and
If you can find them. Also in light
supply are anise, snap beans, cram
berries, okra, cucumbers, lima beans
and onions. Some watercress, shall
lots and artichokes are to be had,
and white squash is the best choice
for that type of vegetable. You'll
find plenty of cauliflower, green's Of
all kinds, turnips. beets, celery
cabbage and broccoli in the mar
kets, and for your salad bowl there
Is good lettuce-both iceberg and big
Boston-romaine, green peppers,
chicory and some escarole.
About the only melons seen this
week have been honeydews and
casabas, but there are fresh dates
good supply of bananas, pome-
eranates, persimmons, pears, apples
and Tokay grapes to be had. Pine
apples have staged temporary dis
appearing act, but dealers hope for
new shipments next week.
Here and There: For your
information. the Office of Price Ad
ministration reiterates that coffee
Is NOT to be ratiOned again, despite
the appearance of coffee" stamps
In War Ration Book T. These books
were already being printed before
coffee was taken off the rationed
list Large stocks of coffee are now
in this country, and more continue
TO arrive. More egg products
are to be available, especially such
items as noodles, macaroni, pc
pared -four. etc, due to the War
Food Administration action in re-
moving restrictions on liquid, frozen
and dried whole eggs. New,
timely recipe and food booklets just
out include twenty-five Ways to
Make 1t With Mayonnaise,' The
Best Foods, Inc, New York: Speak
Evening star., 1943-11-11
EXtender

Frizzled dried beef added to a
savory brown sauce makes a good
meat extender dish when it is served
atop boiled macaroni, noodles or rice.
Season these starchy "underpin-
nings' for foods. with salt. pepper.
celery salt and some margarine or
butter. melted. Here is a chance to
do some extra seasoning through a
restrained use of herbs (marjoram.
thyme, sweet basiD and a dash of
poultry seasonings (kind put into
savory meat or poultry stuffings).