davidaulloa/AmericanStories huggingface dataset:
Toledo union journal. [volume] (Toledo, Ohio) 1942-current, 1943-04-02
WHY'S
Pot Shots

There have been great many
inquiries on how Lamar Hussey
skinned his nose. 1t seems that
Brother Hussey has been very un-
fortunate of late as he has had
several narrow escapes from Sc
rious accidents. Big Boy, you had
better watch your stepl
GLEN TO Me
This is in reference to an ar
ticle in the Toledo Union Joural
and it did not have the brass hats
name in it and it did not refer to
Mr.. Clifford. Nuff sed!
ATTENTION TO MICKS
To all good, loyal Irishmen! If
you need any ammunition for your
row boat navy, contact the con-
tractor out on Central Ave, who is
hauling all those brick bats away.
OUR GIRLS MOVE
We noticed that several of our
good Sisters from the "jeep" line
who transferred to 49 Bldg, are
now working Dept. 666, aluminium
forge inspection, and seem perfect
ly contented. How about it, Emma
and Sarah? So, we guess we will
soon be getting some news from
this department, as our gal Sarah
was one of the star reporters in
267.
Toledo union journal. [volume] (Toledo, Ohio) 1942-current, 1943-04-02
AMBITIOUS

Lloyd Speidell, our chairman,
has been elected to be a board
member Of Local u, for which we
are all happy. He has been given
charge of the Air-Way and Stand
ard Commutator as negotiator. We
all wish you the best Of luck,
Lloyd, hope some day to see you
in a higher office.
Toledo union journal. [volume] (Toledo, Ohio) 1942-current, 1943-04-02

If anyone has a question to ask
about politics see Chuck Johnson.
He is our representative for the
Political Activities Committee of
Local u. Chuck is some day going
to be right up there at the top.
If you have ever heard one of his
extemporaneous speeches you viii
know what we mean. Lots Of luck.
Toledo union journal. [volume] (Toledo, Ohio) 1942-current, 1943-04-02
SOLONG HERB
ELECTION RESULTS

Here are the results Of our re-
cent election: President, Ed Bert
wistle; vice-president, John De-
Witt; secretary, Ed. Fitzgerald;
treasurer, Wilbur Marks; executive
committee, Ernie Crosby, John
Dykes, Tip Bell, Otto Siebner-
mailer, Herb Hoerig, Loren Carter,
Howard Campbell, Ray Thurman,
Paul Wilton, Art Wise, Wesley
Harris, John Stanton.
Entertainment committee: chair
man, Geo. O'Henry; recreation, Ed
die Collins; welfare, Russell Riley;
contract and bylaws, Tip Bell;
Union Labels and legislation, Geo.
O'Henry; sgt.-at-arms, Wal ter
Hickman; guide, Harry Tolles;
trustee, Mike Fox; TIUC, Joe Bis
cay, Ed. Bertwistle, Tip Bell, Geo.
0'Henry, c. Vanwig and Herb
Hoerig.
Lets get behind the new officers
and show them we are behind them
by attending the next meeting and
every meeting.
NEW STEWARD
Smoky" stephens is the new
steward in the dept. 90. Smoky"
is an old railroader out of Buffalo
and a good union man.
LAUGH OF THE WEEK
H. McVicker of dept. SO bid on
an engine lathe in dept. S5. After
falling all over himself for a few
days, Mac wound UP on a speed
drill. He was getting closer to
Albion st. all the time, SO he de-
cided to come back to his Warner
Swasey before he was showed right
on out. 100000. He came back.
Until next week, l am your
newsboy
Shorty.
Toledo union journal. [volume] (Toledo, Ohio) 1942-current, 1943-04-02

How do certain, select, few
manage to eat when not being
served by the lunch wagon? How
about il Amy?
Toledo union journal. [volume] (Toledo, Ohio) 1942-current, 1943-04-02

We wish more people would as
sumo the responsibilities of a new
job in the same manner that Lee
Ryan went to work on his. Lee
signed for the job with this phrase,
Il don't know anything about it,
but am willing to learn"
Toledo union journal. [volume] (Toledo, Ohio) 1942-current, 1943-04-02

Which Engineering Inspector
gets the girls in his hair?
Toledo union journal. [volume] (Toledo, Ohio) 1942-current, 1943-04-02

Virginia Jasinski and Margaret
Rollo celebrated the arrival of
Spring by having birthdays. The
cakes were beautiful and very
tasty, gals.
Evening star., 1943-08-05
BY the Ticforp Chef

still exist in their interesting good
ness. Now, with the whole of Amer
lea under wartime rations, some of
these creations are undergoing a re-
vival-as well they should. There
are food fiavors in some of these
dishes which to the gourmet are
amazing and which to the everyday
hungry man are most satisfying and
hearty.
One OF these native dishes-chili
con carne-has, somehow or other,
made It's way almost everywhere-so
we will check 1t off and go on from
there:
In the fall of the year. when the
corn was ripe and hard and dry
and the up-to-then lean and ac-
tive hogs had taken on some extra
corn-fed weight, along the border
the folks turned to a dish called
"posole"-
Our own people in other parts
Of this country used to know it,
and some Of them still know 1t
as hog and hominy" only with
out some Of the border variations
AS a wartime dish of sturdy pro-
portions. calling for few points, by
all means make for yourself a mess
Of this "posole."
Start with certain items on your
pantry table: Two pounds of pork
cut into one-inch pieces; a No.
can OF hominy; can of red chill
powder: q package of marjoram;
some bay leaves and an onion.
Take 2 onions and chop not
too fine and cook in any cooking
fat, such as bacon drippings, until
the onions start to turn yellow
Then stir in the pork and fry
light brown. Then add the No. /
can Of hominy, about S tablespoon
tuls OF chilli powder, u a teaspoon
ful Of marjoram and bay leaves
and salt to taste. Add enough
hot water to cover and simmer
this mixture for four or five hours
OR place in an iron pot and set
In a medium oven. CThe Job Is to
simmer the pork until 1t is tender
MAYBE fancy meat snop pig pork
will soften up faster than the
border porkers or grunters. In
that event, the dish may be ready
IN as little as two hours.)
In the spacious days of life along
the border, the prosperous families
always had on hand not one kind
but several kinds of meat-pork
chicken, veal. beef-and now anc
then the cook. in desperate desire
to start fresh, took all the meat there
was, made it into a mixture called
the Ola Podrida-bundled 1t up In
a pastry dough and served it forth
as fine, full favored dish. Thi.
was the meat pie down Mexico
way"
In this day and age what with
war time rationing, we can do the
same thing but much more easily
Evening star., 1943-08-05

all we do Is 60 TO our trusty DELI
catessen, armed with the proper
points, and buy, for six to eight serv-
ings, half pound of cold roasted
pork, beef, chicken and veal or lamb
two pounds of meat in all Or omit
any one and substitute smoked
tongue. Now ron the meat, cut into
small cubes, in -four and mix In a
teaspoonful of salt, and then apinch
Of each of the following: All spice.
cloves, nutmeg and cinnamon. Then
half teaspoonful of pepper. This
mixture now goes into casserole
or baking dish which has been lined
with rather thick layer of pastry
dough las for any meat pief. Then
add broth or water or Just cover the
meat mixture. Place top of pastry
dough over all and bake in a medium
oven about an hour and a half. Just
before serving, lift corner of the
top crust and pour in about two
ounces OF sherry, leaving out the
sherry II you do not care for 1t. But
along the border the sherry was re-
Quired)
Evening star., 1943-08-05
'Hefty' Salad
for
Hot Evening

On hot days a good "hefty" salad
Is one of the best answers to the
what-to-serve problem.
In a big, inviting bowl make the
salad OF vegetables, some starchy
and some crisp. Adorn the top with
the more colorful vegetables and
some cold meat. The salad pictured
is arranged so portion OF salad
and a whole, sliced frankfurt can
be removed for each serving. Crisp
hot rolls and fruit plate, such as
dark-red, sweet cherries and april
cots, complete the meal.
Here Is the recipe for q salad
"hefty" enough to serve as a meal
In one:
FRANKFURT-POTATo SALAD.
4 to 5 frankfurts..
cups diced cooked potatoes.
2 hard-cooked eggs, sliced.
u cup diced cucumbers.
u cup diced celery.
2 tablespoons minced onion.
teaspoon salt.
Dash Of pepper.
2 tablespoons sugar.
2 tablespoons vinegar.
II cup mayonnaise or cooked salad
dressing.
Mix thoroughly all ingredients but
frankfurts and chill Sugar may be
omitted. Just before serving slice
hot frankfurts and arrange on top
Serves six.
Evening star., 1943-08-05
Protein, Iron
Important to
Blood Donor

Civilians have an opportunity of
aiding our war effort of which many
are taking advantage 1t is the first
time in history that noncombatants
have been able to contribute directly
to the treatment of our wounded.
OF course, am speaking about the
blood donors who are giving pint
at time to the Red Cross.
Only physically fit are allowed the
privilege of giving their blood. and
these donations must be at inter-
walls of three or four months. Both
before and after, special dietary care
Is advisable. Blood regeneration de-
pends upon the food we eat. Liver is
considered particularly important
and should be used at least once a
week. Other foods which are high
in protein and iron. both Of which
are needed for rapid regeneration
of the blood are all types of meat,
eggs and dried beans and peas. Al
most all Of the darker green, leafy
vegetables, whole grain cereals and
bread and dried fruits contribute
iron. In addition, pint of milk
each day will give us extra protein
and calcium. which Is needed by
the body to utilize the iron.
SAVORY SUMMER GREENS.
Use kale, spinach, swiss chard or
beet tops. Wash thoroughly under
running water. Add outside leaves
Of lettuce, romaine or other salad
green's. Cover, add dash of salt and
cook in water which remains on the
leaves. When tender, add two strips
minced cooked bacon with drippings
and lemon juice or vinegar to taste
Garden lettuce may be dressed in
the same way without cooking
LIVER SAUSAGE LOAF.
5 strips bacon.
2 tablespoons chopped onion.
! pound liver sausage.
2 eggs.
2 cups soft, fresh bread crumbs.
tablespoons chopped parsley.
q teaspoon salt.
Lightly fry bacon and onion. Cut
bacon fine and add fat, onion and
bacon to liver sausage that has been
minced with fork. Add eggs, bread
crumbs, parsley and salt Mix into
loaf and press into a loaf pan.
Bake IS minutes in a moderate oven
1850 degrees F.. Yield, five to six
servings.
Evening star., 1943-08-05

times higher than the contents.
Copper-clad stainless steel untensiis
are particularly good since they as
sure an even heat over the entire
cooking surface, anG the candy mix
ture will not burn. And you don't
have to stir the fudge mixture
one little bit. Here's a candy recipe
for a special occasion only.
HONEY FUDGE.
2 cups sugar.
3 teaspoons cocoa.
y CUP milk.
4 cup strained honey.
l large tablespoon butter or mar
garine.
Combine sugar, cocoa, milk and
honey, and cook slowly until mix
ture begins to boil boil slowly and
when it forms a soft ball in cold
water, remove from heat. Add
butter or margarine, and let set
until lukewarm. Beat vigorously
until stiff enough to pour. Then
turn onto buttered platter. and mark
into squares. Nuts or raisins can be
auued alter the money Judge has
cooled.
Embarked as We are on a crusade
of saving, here's a sweet that doesn't
cost much and makes good party
fare:
BUTTERSCOTCH
Y cup corn sirup
q cup firmly packed brown sugar
"a cup butter or margarine
% cup water
u tablespoon vanilla
Combine all ingredients, except
vanilla, in sauce pan. Cook slowly
until mixture boils. Boil until mix
ture looks brittle, and try a small
quantity in cold water When it
separates into threads, remove from
heat. Add vanilla. and pour into
a creased pan about 9xl3: cool,
and break into small pieces.
Evening star., 1943-08-05
Report to the Housewife
By Betsy CasweH,
Women S News Editor

Latest reports from the Moth are
that the Boston fishermen have
taken to their boats once again ano
are trolling the chilly Atlantic
waters for those finny delicacies that
help us so much in saving our REQ
coupons. Dealers here are hopeful
that the result of this back TO the
sea" movement will be fair week
end supplies of mackerel, perch and
haddock fiuets, as well as the more
expensive sole, halibut, cod and
salmon.
There are scallops to be found in
local markets, too-but most of them
are the frozen type just now
primarily, it is said. because packers
can pay higher ceiling prices than
dealers in the fresh markets, and
1t seems to be the nature of man to
get the best price for his goods that
he can. Crab meat supplies are
somewhat lighter than they were
last week, but there is plenty of
good shrimp to be had and few
fine Holsters in the speciality stores
selling ct luxury prices. From near
by continue to come croakers, but
terflsh, sea bass, porgies and the
usual inexpensive and worthwhile
lineup.
Despite news stories concerning
the presence of large amounts Of
beef in Washington, the majority
of the local stores and markets have
not seen any great quantity coming
their way as yet. More supplies
may be distributed at the end of
the week. of course, but at this
writing the fresh meat picture, as
far as the average housewife goes
is Just about the same as it was last
week. Some cuts of lamb, beef, veal
and pork can be found in some
places; in general fresh Boston butts,
smoked picnics. ready-to-eat hams,
luncheon meats and sausage will be
most plentiful.
Although there were more chick
ems available at the very end of last
week than we have seen here recent
ly, dealers are not optimistic about
supplies for this week end. Price
troubles again, we are told. Eggs
are higher than they have been and
quite scarce. Butter continues to be
a hit-and-miss proposition in most
parts of town, which, together with
its increased point value, is causing
more and more housewives to take
to the margarine supply.
Produce items continue to be ex-
pensive with few exceptions, such
as tomatoes and green beans. Plen-
ttful are beets, cabbage, eggplant,
green peppers and corn. Excellent
cucumbers are available, and sup
plies of potatoes, both white and
sweet, continue good Lettuce has
been rather scarce and of very poor
quality; celery is good, but not too
cheap. Lima beans are to be found,
but are not highly recommended,
and squash has been surprisingly
difficult to get, together with spin
ach and any other greens except
kale.
Watermelons are a bit cheaper
than they have been and are hit
ting their peak quality. Canta-
Evening star., 1943-08-05
Readers Clearing House

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 Washing
ton and vicinity. Please send your
contributions or requests to Read
ers' Clearing House, the Womans
Page, The Evening Star"
The views expressed in this open
forum are not necessarily those of
The Star, but are simply an ex-
change of opinions between readers
of the Woman's Page.
AS it is obviously impossible for
this department to test all recipes
offered for the column we cannot
assume responsibility for them.
TOMATO PLANTS.
REQUESTED by Mrs. J. T. M,
Washington
Please tell me what I can do about
my tomato plants! They are about
five feet tall and full of blossoms.
But in a short while the blossoms
dry up and fall off.
I water the plants every night
with a fine spray. They are of the
Ponderosa variety sometimes
called "Beefsteak"-anda are midsea-
son to late plants.
I find your column very helpful.
GROWING PARSLEY IN SPONGE.
Anonymous contribution iron,
RockDiUe)
Didn't someone request this recipe
recently?
To grow parsley in a sponge put
a long string through the center of
large sponge. Wet the sponge
thoroughly and sprinkle parsley
seed through it, Hang in the kitch-
en- window, keep moist and in a
short time you will have plenty of
parsley for garnishing If you don't
want the the sponge hanging, keep
it in shallow bowl
CRISP, OIL PICKLES.
| IHuILhS " w d. ~ ~, w uottH9tUH.J
I supposed there would be a rush
of far more detailed answers than
I could give to the query about crisp
oily pickles-large slices of cucum-
Der dilled before picking. So I
did not offer an answer at first.
But since I have seen nothing fur
thel on the subject, I am writing
to say that the Bureau of Economics,
Department of Agriculture, has long
specialized in these under the name
Of Calvary Church Pickles" and
the recipe was published some years
ago in their Aunt Sammy's Recipe
Book" consisting of recipes for
merly given over the radio
do not know if this is still being
issued, and because of this lack of
Evening star., 1943-08-05
Southwestern Cookery

Up to about 50 years ago, that
part Of the United States which was
once part of Spanish America and
Mexico-that is, the section now
known as Western Texas and New
Mexico-boasted of a school of cook
cry known in no other part of this
country. 1t was purely Spanish
American with slight infusion of
North American inventiveness-but
not much. The inventiveness came
from the pep talks" which folks
from the States gave to the Spanish
American and Indian women who
did the cooking. Aside from these
inspirations, the cooking was local
in the extreme.
Today the railroads and the auto
mobiles and the Americanized
grocery stores and the Greek res
taurants have pushed these ld-time
dishes into the BACKGROUND, but they
Evening star., 1943-08-05
Menu Suggestions
By Edith NJ. Barber

SUNDAY.
DINNER.
Tomato Cdndpe
Currted Lamb or Veal
Rice Corn on the Cob
Coffee Partait
SUPPER.
MeTicdn Salad
French Bread
Ltmedde Herm,tS
MONDAY.
BREAKFAST.
Grapefruit Juice
Ready to-Eat Cereal
Toast Marmalade Coffee Mir
LUNCHEON.
Corn and Carrot Chowder
Lettuce Salad
PlunS Tea Milk
DINNER.
Noodles With Meat Balls
String Beans Mined Vegetable Salad
Green Apple CobbIer
TUESDAY.
LUNCHEON.
Lettuce and Cucumber Salad
Toasted French Bread
Cookies Iced Tea MIX
DINNER.
Baked Lima Beans With Bacon
Baked Tomatoes Cabbage Salad
Vanilla Pudding, Blackberry Sauce
Coffee
WEDNESDAY.
LUNCHEON.
Lima Bean Soup
Cabbage and Green Pepper Salad
Berries Tea Milk
Evening star., 1943-08-05
Stop That Aching Sweet Tooth
With Sugar-Saving Recipes

Hungry for a piece of your fa-
vorite sweets? In despair because
you can no longer buy the simple
candies you used as rewards" for
the children? Then why not make
bit of sweets at home?
Candy eaten in moderation is
good for both adults and children.
1t is direct, quick source of
energy. Soldiers have a candy bar
included in their rations; to be
sure it's far cry from the almond
stuffed confection purchased back
home at the local candy counter,
but nevertheless, when energy is
needed a gnaw off the so-called
chocolate bar supplies 1t. Then too,
there are times when a piece of
candy lifts the spirits.
Sugar is scarce in households
where growing children dredge their
cereal and sweeten their cocoa with
generous amounts, but the follow
ing recipes temper the sweet tooth
to the sugar ration stamp.
MOLASSES TAFFY.
2 cups molasses.
l cup sugar.
tablespoon vinegar.
Butter or margarine size of walnut.
Combine molasses, sugar, vinegar
butter or margarine. Cook slowly
until mixture boils. Boil slowly.
stirring constantly. unless cooked in
a copper clad utensil. Test by drop
ping a small quantity in cold water
and when it forms hard ball, re-
move mixture from heat Pour into
creased pan; cool enough to handle
Grease hands, and form mixture
into ball, and pull until light
yellow in color. Stretch into a
long rope, and cut into small
pieces. Wrap each piece in wax
paper
Candies containing sugar, cocoa
and milk. boil up high, and should
be cooked in a kettle three or -four
Evening star., 1943-08-05

loupes are coming from Delaware
and the Eastern Shore now-which
makes them just about TOPS. "
Peaches are about the same in quail
lty-Whlch means they won't keep
long, especially in this hot weather.
Bananas are around again, along
with coconuts, pineapples and man
goes. Supplies of apricots are light,
but there are good seedless and Rib
Ter grapes, several varieties of plums
and Bartlett pears to be had. Cher
rles are lingering later than 1 have
ever seen them, with little decline
in quality. Plenty of green apples
and red ones, too-for pies, sauce
and dumplings-also for making
that mint jelly that is so welcome
in wintertime.
Evening star., 1943-08-05
Cereal, Products
Offer Valuable
Proteins

Headlines have been featuring the
fact that civilians will have to de-
pend more upon cereals than has
perhaps ever been the case in the
history of the United States. This
does not mean that we will be eating
more breakfast cereals, breads, mac
aroni products and crackers than
were used principally in the form
Of bread in pioneering days when
bread and meat furnished the larg-
est part of the diet. 1t does mean
that the proportion of these prod
ucts will be larger in our daily diet
for the duration than has been the
case in recent times.
Many persons think of cereals as
being largely source of starch
Actually, grains contain from 10
to IA per cent protein, which is not
to be scorned. Meat gives us an av-
erage Of about 18 per cent. Of
course, this is hardly fair COM
parison, because after grains have
been mixed with liquids for bread
or for a cooked cereal the per-
centage decreases. In any case, the
amount Of protein which We get
from cereal food which we eat daily
Is important. particularly at the
moment, when meat supplies are so
limited.
We can also count upon breads
and cereals for minerals and vita
minis. The whole grain products
give us the most, but the enriched
-four, bread and breakfast cereals
now provide us with some of the
minerals and members of the vita
min B complex which are removed
when grain is refined by milling
Before long, another member of the
B complex probably will be added
TO white -four. 1t is fortunate that
the enrichment program was under
taken before war began.
Other useful cereal products are
bran and wheat germ
Evening star., 1943-08-05

DINNER.
Broiled Fish
Mashed Potatoes Summer Squash
Old-Fnshtoned Rice Pudding
Coffee
THURSDAY.
LUNCHEON.
Scdlloped Cabbage and Eggs
Rd1O Carrot Salad
Green Apple Sauce Iced Tea MIX
DINNER.
Meat Pie
Baked Potatoes Beets
SnoD Pudding, Custard Sauce
Coffee
FRIDAY.
LUNCHEON.
Potato and Beet Salad
MoldSSeS Cookies
Iced Tea Milk
DINNER.
Steamed CLAIMS or Sduteed Fish
Potatoes With Parsley Peas
Cucumbers With Sour Cream
Caramel CuStnrd Coffee
SATURDAY.
LUNCHEON.
Cream OF Clan, Soup or Fish ChoWder
Lettuce With Spicy Dressing
Cookies Tea MIX
DINNER.
Cheese Sonf1e
Baked Potatoes Kale
Jellted Vegetable Salad
Berry or Cherry Pie Coffee
Evening star., 1943-08-05
Not Rationed

Mothers who are taxed for ideas
to pep up their menus should re-
member that molasses is not ra-
toned and that all the delicious
gingerbreads, cookies and goodies
made with molasses are rich in the
iron that makes good red blood,
Evening star., 1943-08-05
Picnic Sandwiches

For the children's picnic sand
wiches, add chopped raisins to pea
nut butter, also speck of salt, and
use as filing between slices OF
whole wheat bread.