davidaulloa/AmericanStories huggingface dataset:
Evening star., 1943-12-27
Round About the House

Christmas week II . wonderful
time for household stock taking. The
house is looking its very best. There
Is a pleasant air pervading the
rooms in spite OF all the excitement
and the effort. In the brief moments
you and your family have to relax
you may enjoy all the things in the
house you have been working these
many months to achieve.
1t may not be perfect. Your own
accustomed eye will be able to spot
many task that needs to be done,
many a small item that would be
better for bit of improvement
these are all for future reference.
Right now is the time to enjoy the
fact that you have a roof, and under
it the things you have worked so
hard to possess. Your walls, win
dows, furniture, dishes, china and
linen, as well as all the little items,
take their toll in daily care and ef-
fort-but Christmas week makes 1t
all worth while.
While you have the family gath
ered together find out from each
one what they think about the
house, what they would like done
differently. A perfect home is meant
to be background for the lives that
60 on within it. Find out where yours
is adequate and where 1t might be
improved. The plans for rearrange-
ment may be carried out before next
Christmas. The structural changes
will have to walt until the day when
materials and labor are available
again.
AS the children grow up their
needs change When the nursery is
outgrown the house becomes a back
ground for the childhood friendships
that will endure for many years.
See that yours is the house where
the young fry like to gather, and
where they can find expression for
their loves OF games, dancing, singing
and all the other natural good spirits
Of healthy children.
When the high school age is
reached another rearrangement to
provide quiet study areas is in order.
Then the children are out from
under foot, wanting 4 place of their
own TO pursue their reading, their
Evening star., 1943-12-27

Here is way to whip table
cream:
WHIPPED CREAM.
Ia teaspoons plain unflavored
gelatin.
4 cup cold milk or water.
l cup well-chilled light cream.
l. Soften gelatine in cold liquid.
q Set over hot water and stir
until thoroughly dissolved.
3. Pour cream into fairly deep
narrow bowl, making sure it is deer
enough so cream covers At least :.
of the "beaters."
4. Stir in dissolved gelatin grad
ually.
5. Set bowl in pan of ice and wa.
ter and let stand S minutes, stirring
around edges several times.
s. Leaving bowl in ice and water
beat with rotary beater minutes
Cream will be light and fluffy bu
will not be stiff enough to peak.
7, Let stand to 2 minutes NOR,
in ice water, stirring gently. Cream
will thicken and become stiff enough
to peak.
g. May be sweetened and favored
to taste. Also may be served i'm.
mediately or kept in refrigerator o.
cold place till ready to serve. L
let stand, stir until smooth agar
before using. The texture of thi!
cream improves upon standing ir
the refrigerator for about one-hal
hour. Stir until smooth and serve
Evening star., 1943-12-27
BY Peggy Roberts

This soft quilted beret can be
worn in many ways, so that you
needn't 60 scurrying around for a
new bonnet every time you decide
to change your style of hair-do. Be
cause you will want it forever, make
it up in a fine woolen fabric. such
as flannel or wool crepe, or in vel
vet or taffeta. The crown is softly
quilted in a lovely leaf design.
Pattern envelope contains pat
tern pieces foh hat and one quilting
pattern; also full directions for
making hat in any headsize.
Our 6O-page multicolored book of
Needle Arts containing five free
patterns, and many other Sugges-
tions for dressing up your home
and yourself, is now available. Send
your request for this book to the
address listed below, inclosing 20
cents in coins to cover the cost
and mailing charges.
Send II cents (coin) for Pattern
No. 1855 to Needle Arts Dept, The
Washington Star, P. o. Box l72
Station D, New York 3. N. Y.
Evening star., 1943-12-27
EVERLASTING ROLLS.

fWfS. y. r T., WdSHIHQtOHj
Would your readers be interested
IN an old and very dependable recipe
for everlasting rolls?" The name
must surely refer to the keeping
qualities of the dough, because once
these rolls are baked, they do not
linger long enough to find out how
fresh they might stay. 1t is excep-
tionally nice for the small family
that sometimes gets cheated out of
the pleasure of having homemade
rolls because the housewife thinks
a batch" is too much. This recipe
makes three dozen rolls. and can be
stored in the refrigerator for week
or 10 days. They can be reheated
most easily and quickly for break
fast by placing them in a brown
paper bag that has been sprinkled
with cold water. twisted tightly shut
and popped into hot oven,
Crumble l yeast cake into y cup
OF warm water, adding y teaspoon
of granulated sugar Allow to stand
for As minutes. Into fairly large
bowl, cream y cup shortening with
y cup granulated sugar, Add IL
teaspoons salt and l wellbeaten
egg. Whip this into a fluffy mass.
Add the yeast mixture which has
stood As minutes and an additional
2 cups of warm water. Stir enough
to mix and start sitting in flour.
It will take 7 or cups OF flour,
which will be beaten In with a
strong spoon. When stiff enough to
handle, turn onto well-foured
board and knead with the hands
into a firm and elastic dough. It
will probably take up another cup
of -four. but handle lightly. When
firm and elastic, place IN a creased
bowl or pot that is large enough to
allow the dough to raise to double
in bulk. Brush over the top with
melted shortening. cover with waXed
paper, and set m warm place, free
from drafts until double in bulk.
Two to "a hours. Turn onto a
lightly Toured board, knead until
free of air bubbles. One third OF
this dough will make II rolls. Take
out the desired amount, brush tops
with melted shortening, cover, and
set aside to raise again until double
In bulk. Bake in a quick oven (400
to AIS degrees for Is minutes. or
until golden brown. The remaining
dough must be placed in clean,
vell-greased bowl, the top of it light
" brushed with shortening, covered
tight and stored in refrigerator until
wanted. Before the dough is chilled,
1t will rise to double its bulk in
about 2ra hours. After it has been
chilled it will take from 3 to 81
hours to rise.
Evening star., 1943-12-27

This long torso top and dirnH
skirt are as comfortable as an old
shoe to wear, yet make you charm
ing to look at, too. The neckline
has the new low cut and the sleeves
the new narrowness.
Barbara Bell Pattern No. 1926
is designed for sizes 8, 10, II, IA
and 16 years. Size 10 requires 23a
yards 35-inch material, 31z yards
lace for neck and sleeves.
For this attractive pattern sent
Is cents, plus l cent for postage, in
coins with your name, address, pa ;.
tern number and size wanted [
Barbara Bell, The Washington Sta.
Post ONCE Box SO, Station G. New
York 10. N. Y.
Evening star., 1943-12-27
FRENCH FRIED POTATOES.
(ThdnkS to Mrs. c. N. NJ,
WQSHfuOtOu.

w oShttStot'J
I have learned a secret lately con-
cerning the making of French fried
potatoes which has given me a
great deal of pleasure and salts
faction so should like to pass it
on to Mrs S. P. hoping that it may
solve her problem, as it did mine.
If the potatoes are prepared in the
morning of the day they are wanted
for use and fried half done in a
chosen medium u use any of the
cottonseed oil preparations instead
of lard), they may be left to drain
on brown paper until just before
time to use them. A few minutes
before they are to be served they
may be returned to the hot fat, a
few at time is better than all at
once and finished off rather
quickly, cooking until they are q
light brown Sprinkle salt over
them just before taking to the
table
This twice cooking seems to make
them just right. They are mealy
inside and not hard on the outside
which is the way they get to be when
improperly and too quickly fried
They should be cooked rather
slowly the first time and not
Drowned at all, leaving the brown
ing process for that last cooking.
I hope you will have good luck.
I enjoy the Readers Clearing
House and hope it may be con-
tinucd. 1t fills real need and
makes cooking a pleasure instead
of task Every day l find in it
something helpful.
Evening star., 1943-12-27
Dorothy Dix Says

What is the proper mental ap-
proach to age for a woman? Two
sisters have been discussing this
subject that is vitality interesting to
all women everywhere between the
cradle and the grave, and one of
them writes asking my opinion in
the matter. She says:
MY sister contends that because
I speak so often of my own age and
that of every one else I know, it
shows secret fear of growing old
To her mind the correct attitude
toward age is to completely ignore
the years. She maintains that If
a woman can forget her age that
she can deliberately make herself
stay young in thought and, there
fore, young In body and appearance.
In other words, if a woman thinks
25, she will stay Is through sheer
willpower, regardless of the ad
vance of years.
Il disagree with this point of view
entirely. I am interested in age
because it is important to me, but
nothing to be afraid Of. In my own
growing process every few years I
have felt definite change in my
self, a sudden maturing of mind and
body, which has given me an en-
tirely different viewpoint and re-
action to life. Usually for the bet
ter. Each new step has been on
experience, which I would not trade
for mere youthfulness.
Il am very frank IS and feel
that is very fine age to be. 1 am
over the period of uncertainty and
readjustment. Happily married and
we'll on the road to a contented fu-
ture. However. this doesn't pre-
vent me from realizing that the
years bring certain changes and
that IS is the age when the average
woman must do a little stepping up,
mentally and physically, because ID
is so easy to slump. Therefore, I
discuss the pros and cons of hair
coloration, of keeping my figure,
mental stimulation and a flock of
)ther preventives for growing old
inattractively before my time.
Hence I believe that my sisters
'ory, that the way to keep young
to shut your eyes to the passing
OF time. ID the one that shows fear,
Evening star., 1943-12-27
Club de Jeudi
Bp Arfhur H. Deufe

OF meat were cut fine This broth
was prepared the evening before the
dinner. Half an hour before serving
the soup cupful Of spaghetti was
prepared-broken into half Inch bits
well washed-and this was cooked
until tender In the broth.
The chickens to be fried were
soaked for few minutes in milk
and then drained Then they we're
rolled in salted -four. This was fol-
lowed by placing the Toured pieces
of chicken in heavy iron skillet
and adding butter or margarine
broken into bits. The pan now goes
into a medium oven, the chicken
cooking slowly. pieces being turned
often. When the pieces are richly
Drowned the meat should be tender
Remove it to hot platter and keep
warm. Now into the pan pour a
couple of cups of cream. stir in two
teaspoonsful of paprika and let this
gravy simmer for 10 to is minutes
while 1t thickenS to the desired con-
sistency. Then strain the gravy,
pour over the chickens and serve.
Of you do this dish for eight, un-
less you own very large pan. it is
better to work with two pansD
This is truly delicious and we'll
worth trying.
Savoy potatoes take half an hour
to cook-they are raw potatoes. cut
into small cubes and cooked In bacon
drippings, sailing last.
Making the frozen eclairs calls for
cream puff shells. In most towns,
the best ones come from the wom-
ems exchange Just before serving,
slit the side to make the opening,
fill with ice cream and serve with
hot chocolate sauce
Evening star., 1943-12-27

Contributions and requests
must be accompanied by the
sender's full name and address.
We will withhold both and use
only initials. Please address
mail to the Readers Clearing
House, Woman's Page. The
Evening Star, Washington 4.
Views expressed In the Clear
ing House are not necessarily
those of The Star, and, as 1t is
obviously impossible for us to
test all recipes submitted, we
cannot assume responsibility for
them.
Please do not be impatient If
it takes a few days for your
request or suggestion to appear.
The great number Of letters
being received, together with
space restrictions, make it i'm
possible to keep up with the
daily mail. For the same rea-
sons, duplicate or similar reci-
pes cannot be printed.
Betsy Cas,OeH.
Evening star., 1943-12-27
Serve Hats for New Year Eve Cheer

For the crowning touch to your
watch party, offer your guests New
Year hats that they can eat! Here
is how to fashion an edible chapeau.
Mold Bavarian cream in a cone
shaped paper drinking cup to make
the crown Unmold on a round
cookie and you have the brim!
Decorate with Tiny candies. nuts or
bits Of fruit. A maraSchino cherry
on tosthpick, inserted in a vanilla
hat looks like bright red button!
On Tyrolean hat, stick a cocktail
toothpick complete with feather.
Use whipped cream wartime style)
for a fluted edging.
You'll have fun making these des-
serts and the crowd will love them!
The cone-shaped paper cups are
available, in household packages of
100. at stationery, department or 10
cent stores. Once you've used paper
Evening star., 1943-12-27

of age. Furthermore, that if We
don't care how old We are, neither
does any one else Also, if we are
going to say anything about our
age, 1t Is better to eXaggerate it
than to minimize it. 1t was clever
Sarah Bernhardt who, when she
was 60, claimed to be 10, so that
people would exclaim: How young
you look!'
What do you thing should be a
woman's attitude toward her age?"
The dread of age. which is one of
the hereditary fears with which all
women seem to be born, is one of
the most pitiful things in the world
because 1t is a phobia for which
there is no cure. No amount of
thinking youthful thoughts, or diet
ing, or face lifting, or cosmetics.
or hair dye will stop the relentless
march of the years and keep them
from taking their toll OF us.
So it is folly and waste and ef-
fort and money to try to look
younger than we are. An old sheep
vi CoSCu do SpI uIS ldiIlU IlCNcI lOOlS
the beholders. 1t only makes them
wonder why any woman would put
on an act that makes her look ri
diculous.
The only sensible attitude that a
woman can take on the age prop
osition is to light all the candles
on her birthday cake, and say:
There they are. Count 'em! And
what of it?" And make herself so
charming and agreeable that no
body will notice her wrinkles, or
care whether she is II or TO-
For woman to try to keep young
is a feat impossible Of accomplish
ment. 1t can't be done, and even
the attempts at it are horrible.
When grandma dyes her hair and
fills up the wrinkles in her face with
calcimine and paint, she doesn't
look like a subdeb, she looks like
a harridan. And the spectacle of
an old woman dancing with a paid
gigolo and talking about her boy
friend is something to make the
angels weep.
So I say that women should not
forget their birthdays. They should
remember them and act accord
inely. The best advice ever given
to . woman Is: Be your age.
Evening star., 1943-12-27

custard consistency. Remove from
fire, add gelatin and stir until dis
solved. Cool. Add vanilla and cream.
Cool and when mixture begins to
thicken, beat with rotary egg beater
and fold in Stiffly beaten egg white.
Variation: Chocolate Bavarian.
Use above recipe and add two
squares of melted, unsWeetened
chocolate or six tablespoonfuls cocoa
to hot milk.
Allow Bavarian mixture to cool
until Is begins to thicken slightly
Pour into cone-shaped paper cups.
Stand cones upright in small glasses
and place in refrigerator to chill.
When firm. loosen edge OF gelatin
mixture with knife and unmold
on top of cookies If Bavarian does
not unmold readily, dip cone quick
" into hot water.
Evening star., 1943-12-27

feasible, fixing up the basement
hobby room for the children and
permitting the grownups the en-
joyment Of their own living room,
in peace.
These are a few Of the background
details which tend to make life in
your own home pleasant. They are
the little things that make your
house comfortable and pleasant At
holiday time.
Evening star., 1943-12-27

cups for molds, you Will want to do
it often. 1t is good trick for SALADS
as we'll as desserts. %
Here is recipe for Bavarian
cream. Note that it uses plain in
stead of whipping cream:
BAVARIAN CREAM.
lenvelope plain unnavored gelatin
4 cup cold water.
"a cup milk.
egg yolk
y cup sugar
a teaspoon salt.
teaspoon vanilla.
l cup thin cream.
egg white
Soften gelatin IN cold water.
Combine egg yolk, sugar and salt.
Scald milk in double boiler and add
gradually to egg mixture. Return
to double boiler and cook until of
Evening star., 1943-12-27
By Marsaref NoweH.

own radio programs and liam ses-
sions" with their contemporaries
Their long legs. their slang and their
ideas on life" don't exactly At in
with dads enjoyment of the evening
paper after a long, hard day-so.
the solution to this is quiet up
stairs sitting room for mother and
dad, turning the living room over to
the teen-agers. Or, If it seems more
Evening star., 1943-12-27
CLEANING WHITE RUG; COOK
ING WITH ALUMINIUM PANS.
(Thanks to Mrs. J. o. T.,
psr7DUn Hei0hts. Md

NlIIIfINll\S w II1 - AeoNAt WIN
ING WITH ALUMINIUM PANS.
(Thanks to Mrs. J. o. r.,
Ber1Dyn Heights. Md.)
I have small white fur rug
(goatskin, I believe) badly in need
of cleaning, I am afraid to wash
It in the machine lest the skin
shrinks, and the hair is too long and
thick to make dry cleaning or spong-
ing with suds practical. Has any OF
your readers done such job sue
cessfully?
Mrs. l.. s. B. requests instructions
on cooking with aluminium pans.
After many years of experience with
one of the most expensive sets
available, I presume to offer my
opinion that they are chiefly desir-
able for vegetable cookery. For
frying and roasting, they are excel
lent. but I would prefer material
easier to keep clean. $50 far l
have found nothing that really
could substitute for steel WOOL In
cooking vegetables, one should have
the pan as nearly full as possible,
add perhaps quarter inch of wa
ter, heat rapidly till steam appears,
and then turn to the lowest heat
possible. This method takes longer
than usual. 1 find. But cabbage,
carrots, many vegetables have a
far better flavor and color. In using
heavy pans one may count on the
foods cooking for some 10 minutes
after the heat is off.
bake" potatoes on top burner
by this same method, putting them
into covered pan without water,
turning the heat low when steam
appears. Quite invaluable when
one has children who need baked
potatoes at noon. One cooks per-
fectly in small pan, with only a
small tough spot at the bottom to
reveal its unorthodoX baking"
could go on even longer about
the superiority of heavy aluminium
for vegetable cooking, but have
talked far too long already. I do
enjoy your column.
Evening star., 1943-12-27

the sifted flour, baking powder and
salt, then the water, then enough of
the flour to make firm dough. Roll
out and cut in shapes if fiat cookies
are desired. Sprinkle with sugar
and cinnamon. Bake in 0O-degree
oven till brown.
For pinwheels: Spread rolled
dough lightly with additional oil
Gust very little. Then sprinkle
with cinnamon and sugar (mixed
raisins and chopped nuts, leaving
Evening star., 1943-12-27
FLOOR CARE QUERY;
HOLIDAY CAKE

AASAAA<AA STAAACs
Thanks to Mrs. E. S., Alexandria,
would like to know If some one
can tell me what to do with my
floors; they are full of marks from
the children's shoes. I would also
like to know what kind of wax is
best and how often l should put
wax on.
Holiday Cake: From Pennsyl-
vania Dutch Kitchen) 2 cups brown
sugar, "a cup butter or shortening,
cup coffee, 2 cups raisins, 2 eggs,
2 teaspoons cinnamon, teaspoons
cloves, l teaspoon baking soda, pinch
OF salt, -four enough to stiffen.
Put sugar, spices and salt in mix
ing bowl and add melted butter and
strong coffee, be sure coffee and
raisins are cool before adding. Add
beaten eggs. Put soda In cup with
enough boiling water to dissolve
soda before adding. Mix we'll and
add enough sifted -four to make
batter stiff enough SO it can be
poured in cake pan to be baked.
Add cooked raisins after cake Is
ready to be put in pan; stir enough
to get raisins through whole bake.
Bake in a slow oven. Try it in
paper baking cups, in these you
cannot fail to get it right. They are
good for lunch boxes for they stay
fresh long time.
If they crack open on the top you
have used too much flour. II they
are too wet there is not enough flour.
l wish some one would try this
and let me know by letter if they
like it, and how it came out for
them, as 1 am wondering If it takes
q Pennsylvania Dutch born cook"
to make our things, because I never
see any of our recipes in cook books.
l would like to hear from some
Southern cooks how they make their
cinnamon buns with yeast.
Evening star., 1943-12-27
RELIEVES SN|FEIX, SNEEzY
DISTRESS of<z3qgE:;i::iS,N n
HEAD COLDS 6.
Works Fast Right Where Trouble Is III
Works Fast Right Where Trouble Is

The second you put Vicks Va-tro-nol
"a few drops up each nostril it starts
relieving the sniffly, sneezy, stuffy
distress of head colds. Va-tro-nol-a
specialized medication-is so efTec-
tive because it does three important
things to relieve discomforts
(D shrinks swollen membranes
(2) soothes irritation :. (3) helps clear
up cold-clogged nose makes breath
ing easier -. and brings such grand
Evening star., 1943-12-27
LEFTOVER LIVER.
HONEY PINWHEELS.
(Thdnks to Mrs. C. T. F.,
Washington

Grind liver together with stale
bread, hard-boiled eggs and raw on
ion. Season with salt, pepper and
fried onions. Add chicken fat or ba-
con fat and a little hot water to
slightly moisten and bind ingredi-
ents. Mix thoroughly May be served
as an appetizer or salad. May be
combined with mashed yams and
baked, or may be fried in cakes by
adding a raw egg alone, or raw egg
and mashed white potatoes.
Honey Pinwhee1s: Three-quarters
cup sugar, y cup honey, 3 eggs, q
cup vegetable oil, u cup water, 8
teaspoons baking powder, 324 cups
-four approximately, pinch of salt,
cinnamon. sugar. raisins, nuts.
Mix sugar with honey, then add
eggs then the oil. Add . little~of
Evening star., 1943-12-27
BACK IN cRANDMA,s DAY
ADVERTISEMENT.

colds often called for medicated mutton
suet as home remedy" to comfort
muscle aches, coughing. Today, it's for
Penetro, modern medication in q base
containing mutton suet. Penetro's dou-
bic action relieves these miseries-Q) va
porizes to soothe stuffy nose (2) acts like
warming plaster right where rubbed on.
25c. Double supply. 35c. Get Penetro.
Evening star., 1943-12-27
Readers Clearing House

about inches at top plain. Then
roll from bottom to top into long
roll, cut into h-inch slices, press cut
side down on creased baking sheet
and bake in 400-degree over about is
minutes or until brown. A narrow
sheet of dough will result in cookies
of small diameter. These rise nicely
in baking.