davidaulloa/AmericanStories huggingface dataset:
The Bluffton news. [volume] (Bluffton, Ohio) 1875-current, 1944-01-27
Former Missionary To
India WM Talk Here

M. C. Lehman, who formerly rep
resented the Mennonite church as a
relief worker in Poland and Ger
many, will speak in che First Men,
MONTE church at 1880 p. m. this
Wednesday night.
Relief Needs of Today and To-
morrow" will be the title of his sub
ject. In addition to his work in
Europe, Lehman spent % years as
a missionary in India.
His appearance here is sponsored
by the Peace and Service committee
of Bluffton college.
The Bluffton news. [volume] (Bluffton, Ohio) 1875-current, 1944-01-27
Capt. DiLIer Is Back
From Pacific War Zone

Capt. Weldon E. Diller, son of
Mr.. and Mrs. j. A. Diller of North
Jackson street and former Rawson
physician has returned to this coun-
try after serving for six months in
Australia with an army medical
unit.
Capt. Diller was returned because
of a spinal injury received while in
the service abroad and will enter an
army hospital shortly for an oper-
alton.
He expects to arrive here for a
visit within several weeks.
The Bluffton news. [volume] (Bluffton, Ohio) 1875-current, 1944-01-27
ON NEW FARMS

Robert Amstutz of near Pandora
will move next month on the Eugene
Hall farm two miles west of Beaver
dam which he recently purchased.
Ralph Hall who occupies the Eu-
gene Hall farm will move in
February on the Searfoss farm one
mile west of Beaverdam.
The Bluffton news. [volume] (Bluffton, Ohio) 1875-current, 1944-01-27
BluftOn Gets S462
From Auto Tag Sales

Bluffton will receive S462.50 in
the final distribution of 1943 auto
mobile license revenues, with the
money earmarked for street and
highway maintenance.
In the ALLEGATION of funds, Beav-
erdam will get $50; Cairo SS1.25;
Lafayette s6S.75 Lima, $4,000;
and Allen county $28,211.
The Bluffton news. [volume] (Bluffton, Ohio) 1875-current, 1944-01-27
DIES IN FIT. WAYNE

Rev. J. E. Ramseyer of Ft. Wayne
founder of the Missionary association
died in that city Monday. He spoke
here on a number of occasions in
the Missionary church. Funeral
services will be held at Ft. Wayne,
Thursday afternoon at 2:30 o'clock.
The Bluffton news. [volume] (Bluffton, Ohio) 1875-current, 1944-01-27
496 DOG TAGS SOLD

Dog owners in Bluffton and vi
cinity bought total of 496 tags, it
is reported by Miss Zelma Ingalls,,
in charge of Allen and Hancock
county sales here. DeadIine for
purchase of tags was last Thursday.
The Bluffton news. [volume] (Bluffton, Ohio) 1875-current, 1944-01-27
Arrives In England

Cpl. Joe F. Mumma has arrived
in England, according to word re-
ceived by his parents, Mr.. and Mrs.
Forest Mumma of North Mound
street.
The Bluffton news. [volume] (Bluffton, Ohio) 1875-current, 1944-01-27
Collect Taxes Here
February Is And Is

Deputies from the Allen county
treasurer's office will be at the
Citizens bank, Bluffton on Tues
day and Wednesday. February 15
and 16 for the December collection
of real estate taxes, the first half
of 1943.
The Bluffton news. [volume] (Bluffton, Ohio) 1875-current, 1944-01-27
BLUFFTON MARKETS
Wednesday Morning

Grain (bushel prices)-Wheat
s1.60; corn 91c; oats zoe; soys $1.80.
Evening star., 1944-02-24
THANKS to Mrs. C. L. B.,
SilDer SDrino. MIDI

Because I only recently had this
same problem corrected it has stirred
me to write to this Readers Clearing
House column. hoping that Mrs. A
w. MEG. will then be as happy about
her custard making as l am.
Mrs. A. w. MEG, you are over
beating your eggs. Beat them only
slightly with a fork, not with a
beater.
Use quart of milk. unheated,
cup OF sugar (too much sugar will
make 1t watery), 4 eggs (ONLY
SLIGHTLY BEATEN WITH A
FORK, dash of salt, vanilla to
taste. Il use 2 teaspoons
AS you were! In respect to set
ting the custard cups in water, have
the water come up as high as you
can around the custard cups. I set
the cake pans which are holding the
cuStard cups in the oven, and then
pour the water in from the tea
kettle, which enables me to get
the water up higher than I could
ordinarily. Bake at $50 degrees
I also put dash of nutmeg on top
of each custard cup. which adds a
bit of attractive garnish.
I would liz. to thank the reader
from Edgemoor for the delicious
oatmeal cooky recipe that she said
came from Texas. And the recent
uncooked fudge recipe that Mrs. J.
F. F. of Washington sent in. 1t, too,
was delicious.
Whoever conceived the idea of
the Readers Clearing House." and
those who now keep it rolling should
be congratulated!
Evening star., 1944-02-24
CUSTARD COOKERY.
(ThdnkS to Mrs. Fl. I. c.,
TnkO7,11 Park Md

I have always had marvellous luck
with my custards since I learned.
from my own sad experiences, that
egg whites have a tendency to curdle
custards and make them watery.
Now, however, am extremely care
full to separate yok from whites,
making sure that the germ goes
with the white. Even the slightest
part of the germ can curdle the
custard and it is sometimes neces-
sary to break the yolk in order to get
every particle of the germ. The
whites may be used as a meringue
or in other recipes.
I found that scalded milk is pre-
ferabie. If custard that is being
made on the top of the stove begins
to lump, simply beat vigorously for
a minute or two with rotary egg
beater.
If fruit is to be added to boiled
custard (such as cocoanuJ or ba-
nanas for pudding), be sure to wait
until custard has cooled consider
ably. Custard is correctly served
at room temperature.
Evening star., 1944-02-24

Cut chicken into serving pieces,
sprinkle with salt and pepper and
brown in hot salad or cooking oil.
When brown. place in a creased
casserole. Pour water over
chicken. Cover tightly and cook
in a slow voen 900 degrees F.
for to Ia hours. thine de-
pends on age of chicken. If a
stewing chicken is used, this
cooking period may take 2
hoursD While chicken is cook
ing, lightly brown onions in oil
left from browning chicken. Add
all vegetables to chicken. Pour
wine over all and add salt, pepper
and cayenne to taste. Return to
oven and continue cooking for 80
to to 45 minutes or until yege-
tables are tender.
Evening star., 1944-02-24

Barring adverse weather winter
spinach supplies are expected to
amount to more than 81 million
bushels, an increase of 80 per cent
over 1943 production. Watch
those potatoes you stored soSpatri-
otically in your cellar when the
Government asked you to some
months ago. The spring portents
may have made them sit up and
take notice, and you'll find they are
sprouting all over the place. Dis
courage them by rubbing of the
sprouts at once-and you probably
will have to do it again before the
spuds dry up beyond all usefulness.
The best answer is-use them as
fast as you possibly can. About
Eastertime we should see real
food treat, says the VIA. A big
crop of juicy Bermuda type onions
is ripening in Texas and should be
coming into retail markets the
middle of April if weather permits.
Evening star., 1944-02-24
Lentils Useful in Lent

over to remove any imperfect ones.
We let them stand overnight and
next morning drain them and place
them In a stewpan. Then we add
a quart of water, teaspoonful Of
salt and, for fiavoring, chopped
carrot, a chopped onion, a ham bone
and a sprig of parsley and one Of
celery and, If handy, couple of bay
leaves. Boiling slowly, the lentils
should be soft in an hour and a half
to two hours. Then remove the
ham bone and vegetables and drain
of the water.
From here on the cooked lentils
can travel many roads. For in
stance, let cupful get cold. Then
season with French dressing and
serve on lettuce leaves as salad.
If you like. add a little minced
onion.
Or, allowing about half cup per
serving, put the lentils into a cas-
serole, add chopped onions to taste
and enough butter to saute them.
Or, taking the lentils, moisten
with good brown gravy, season
with pepper and salt and serve, in
place of potatoes, with fried sau-
sages. This is a standard dish in
many parts of Europe. Or the lentils
may be mashed through a sieve and
turned into lentil porridge of the
consistency. of mashed potatoes.
dat, the great chef of the Ritz. is
a firm advocate of lentils with roast
leg of lamb. He cooks the lentils,
then drains them and prepares them
with butter, chopped tomatoes, bit
of onion and tinge of garlic. This
he stews together for 5 to 10
minutes. If too dry he suggests
adding little of the liquor in which
the lentils were cooked. And then
the lentils are served with slices
of roast lamb.
And If I remember correctly I
recall a rather distinct flavor of
garlic in this combination, though
that, of course, is optional.
Evening star., 1944-02-24

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 it is
obviously impossible for us to
test all recipes submitted. we
cannot assume responsibility
for them.
Please do not be impatient If
1t 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. B. C.
Evening star., 1944-02-24
Brighter Breakfasts

the final, superb touch to a morale
building breakfast serve the favorite
American beverage. coffee. Make
the coffee fresh and full-strength
and brew enough to allow for sec
ond cups. Most men, especially.
enjoy having another cup for
breakfast.
If you want to give every one
a real treat for breakfast, dish up
some really tasty hot breads. Here
are two recipes that are we'll worth
the effort. Both are unsual and
extremely good.
FRENCH TOAST.
l egg, slightly beaten
q cup milk
Il cup cold coffee
Il teaspoon salt
6 slices stale bread
Mix slightly beaten egg, milk,
coffee and salt. Cut bread in halves
and dip in egg mixture. Saute in
shortening on heavy griddle or in
frying pan, keeping pan almost
dry during cooking. Brown evenly
on both sides. Serve with syrup.
Yield 6 servings.
CRUMB CAKE.
IL cups sifted flour.
Y cup soya sifted -four.
l cup brown sugar.
Y teaspoon salt.
l teaspoon cinnamon.
y cup shortening.
3 teaspoons baking powder.
1s teaspoon soda.
l egg.
u cup cold coffee.
y cup chopped nuts.
Mix flour, soya -four, brown sugar,
salt and cinnamon, and sift to-
yether. Cut in shortening until mix
ture is as fine as cornmeal. Measure
" cup and reserve for topping. To
the remainder of the mixture, add
baking powder and soda and mix
thoroughly with fork. Beat egg, add
coffee and stir into -four mixture
Pour into deep pie pan and sprinkle
with reserved mixture and with
nuts. Bake about u hour in moder-
ately hot oven (400 degrees Fahren-
heit.)
Evening star., 1944-02-24

but in the meanwhile she is getting
her eggs in other foods.
I also fully agree that mothers
should teach their daughters to cook
and sew. Unfortunately, my mother
had to go to business and did not
have the time to teach me. I have
become a very good and thrifty
cook through trial and error, but
never learned to sew very we'll.
can mend, but honestly, if I could
only sew we'll we could save so much.
Especially now that I could cut
down my old coats and dresses and
make excellent use of the garments.
However, I'm going to make every
effort to see that my daughter is
taught to sew
Your Clearing House is wonderful
and I have gotten so much from it..
Thank you!
Evening star., 1944-02-24

II there is ever time when we
need warm and cheering breakfast
1t is on these cold winter mornings.
With less heat in our homes it is
especially important now to start
off the days activities fortified with
good. hearty breakfast. Did you
ever stop to think that from the
evening meal of one day to the
morning meal of the next more
time elapses than between any of
the other meals? The very name
breakfast implies this!
So don't let any one in your house
dash off without good, sustaining
meal to keep them going throughout
the morning. In the interest of
your family's well-being you should
see to it that they get enough to
eat for breakfast. They need it =.
and you do, too to carry on
the days work Whether it's the
man of the house off to work or the
children headed for school, every
body needs a nutrition-rich morning
meal that will stick" You stay-at-
homes need it, too, for housework
requires a lot of energy.
Time. of course, is one of the big
problems in getting the family to
eat enough breakfast. Everybody
always seems to be late and in
hurry. Obviously, one of the best
ways to overcome this situation is
to get them up a little earlier E.
an almost impossible job in many
households. However, there's MOTH
ing like the aroma of good things
cooking to get those sleepy heads
out of bed. The odor of hot breads
or of bacon is tempting enough to
make most people sit up and take
notice.
When you get the family seated
at the breakfast table, be sure
there's plenty of food, nourishing
food to interest them. Start of
with generous servings of fruit or
fruit juice . +. for every member
Of the household. And that includes
you! Everybody needs the vitamins
found in fruit. Plan to have sub
stantial main breakfast dish" {.
eggs. cereal, hot bread. And for
Evening star., 1944-02-24
By Arthur II. Deufe

Nobody knows where the first len
til grew, but there is reason to be-
lieve that it was known to Adam
and the early patriarchs. In the
days Of Abraham and Isaac, the
lentil was sign Of hope and con-
ISOLATION among mourners. If the
Egyptians had any but culinary
ideas about lentils they are not
known, while the Greeks regarded
them so highly that they bestowed
the honorary name of Lentillus upon
a great vegetable chef named
Euthymus. Somehow or other the
modern Greek restaurant men seem
to have drifted away from this great
seed.
Later on, the Romans thought
equally well of lentils and, accord
ing to their custom, one of their
outstanding families took the name
"Lentulus." 1t was around member
of this family that the famous high
school boy "oration" of Spartacus
to the Gladiators was written: ut
had been a day of triumph in
Capua-. Lentulus, returning with
victorious legions had amused the
populace, etc. :"
And then, for some unknown rea-
son, the lentil, while never entirely
forgotten, has been allowed to drift
into the list of minor food products.
And now, during war time, when
nourishing food is so important, the
lentil is returning to assert it's right
to a high place.
The lentil is a neat little plant like
vetch and resembling some kinds of
clover. We eat the seeds, as we
do in dry peas and beans. And they
are prepared in much the same way.
Let's buy some dried lentils. Most
food stores have them, done up in
sanitary one and two pound cello
phane bags. We take, say, a two
pound bag and pour the lentils into
cold water, first having picked them
Evening star., 1944-02-24
HOUSEKEEPING BOOK.
THANKS to Mrs. J. A. G.,
WASHINGTON

- 1HuHhS 10 MTS. j. A. G,
Washington)
Regarding the request made by
Mrs. I. M. D., Arlington, Va, ap-
pearing in The Evening Star for
the name of any book or pamphlet
on housekeeping" I would suggest
Americas Housekeeping Book, -
compiled by the the New York
Herald Tribune Home Institute, 1941,
which is companion volume to
Americas Cook Book"
THANK YOU" NOTE
(Thanks to Mrs. S. B.,
W1Shington)
Several weeks ago a reader sent
in her recipe called "Quick Choco-
late Cake" which I tried. Without
a doubt, it is the best cake 1 have
ever made. To date I have passed
this recipe on to six people and
have received rave notices from
all I would like to thank her.
I agree with Mrs. A. C. G.. about
using lots of eggs in baking or cook
ing, especially as in my case. My
4l2-year-old daughter has recently
decided she didn't care for eggs any
more. OF course, this is temporary
Evening star., 1944-02-24
TRY ChiCken-in-a-POt!

Many and varied are recipes for
cooking chicken, an unrationed
favorite these days.
Vine favored, and baked in
covered casserole with vegetables,
our old friend, the chicken, has
an unusually fine taste in this
new recipe for Chicken-in-a-Pot.
A dry sherry is suggested. To
serve six:
4-pound chicken.
. cup salad oil.
2 cups water.
Il cup mushrooms.
IL cups sliced carrots.
2 cups potato balls or diced
potatoes.
cup sliced onions.
q cup wine.
Salt.
Pepper.
CAYENNE.
Evening star., 1944-02-24
BY Betsy CasveH,
Women's News Editor.


gourmet advises "try salt on grape
fruit" instead OF sugar. It's an old
trick and brings the flavor out in a
much better and more delicate
way H. J. Heinz Co. announces
the issue of the latest additions to
their Heinz Victory Bulletin series
Nos. Is and 16-"Recipes for Sauce
Cookery" and Recipes for Tomato
Soup Cookery" Obtainable from
their home economics department in
Pittsburgh. Canned fruit and
vegetable requirements of the Gov
ernment from the 1914 pack will be
greater than from the 1943 pack
because of the larger number of
men now overseas. Dried april
cots will be available to hospital
patients through release of part of
the 1943 pack to civilian hospitals
None will be released for regular
civilian consumption, however. j..
Evening star., 1944-02-24
and Esau said unto Jacob !:

ana ESau SAID unto JacOO: !:
Give me Of that red pottage, for I
am faint!"
So pleasing was the odor from
that "mess OF pottage" which jacob
was cooking that, In return for 1t,
Jacob procured from Esau his birth
right as the elder son.
No doubt this was the highest
price ever paid by one man to an
other for a meal.
This does not mean that Esau got
any bargain. And there are students
who maintain that there were GER
tain hidden and devious goings on
which had to do with the transac-
tion. But in any event this does
illustrate what people have thought
of lentils since far back in the ages.
Evening star., 1944-02-24
New Mousse
Delicious

Coffee favored desserts are
becoming ever more popular. and
one as attractive as mocha
mousse is ideal to top of impor-
tant dinners.
Leftover breakfast coffee may
be used, of course, if this recipe is
prepared Immediately in the
morning before the coffee has a
chance to grow stale. But the
ideal f1avoring for mocha mousse
is cup of very strong brew made
fresh Of your favorite brand Of
coffee.
I Mocha mousse is pretty pic
ture when formed in ring mold
and filled with whipped cream
and chopped nuts. Eighteen per
cent cream may be whipped, you
know, by adding one tablespoon
of lemon juice per cup Of cream.
If you prefer, make this dessert
in individual molds. To serve
eight:
! cup milk.
/ cup strong brewed coffee.
11a tablespoons gelatin.
ia cups cold water.
u cup sugar.
4 teaspoon salt.
/ cup cream.
tablespoon lemon juice.
Scald milk and coffee together.
Soak gelatin in cold water about
S minutes and then dissolve in
the hot liquid. Add sugar and
salt and cool. Chill until mixture
begins to CONCEAL. Whip until
light. Whip together the cream
and lemon Juice and fold into
gelatin mixture. Pour into a
wet ring mold and chill for sew
eral hours. Unmold on serving
plate. Fill center with whipped
cream and garnish with chopped
nuts If desired.
Evening star., 1944-02-24
ANSWERS AND REQUEST.

Thanks to Mrs. C.. w. c.,
Arlington.)
AS an inexperienced housekeeper
and cook I follow your page with
considerable interest
I have two suggestions to make
to people who have requested in
formation. The first is to Miss J. B.
Meg. of Chevy Chase. who asked
about keeping silver bright. Pieces
that are purely decorative can be
coated with colorless nail enamel
and no tarnish reaches the silver.
tServicemen use it on buttons and
braid. Also, perhaps she doesn't
know of a rouged cloth, which is
effortless to use and need be used
only two or three times a month.
I prefer that method.
Mrs. G. c. B. of Washington asked
about removing iodine. 1 own a
small cookbook by Jessie Marie De-
both, which bought in a sand To-
cent store in Arlington, and it has
housekeeping suggestions that are
usually very good For iodine re-
moyal it says, IF washable, moisten
with water and baking soda. let
dry and brush off. If not washable
sponge with denatured alcohol"
Last winter Marion Lowndes wrote
a splendid article for Harper's Ba-
zaar about amusements for invalid
children. I know she would send a
copy to the mother of the 9-year-
old girl if she writes to the New York
Office.
I have two questions that are
probably SO obvious I am almost
reluctant to ask.
When a recipe says vinegar what
kind does it mean? There are white.
cider, tarragon and malt. When is
each used?
Also, what makes mullins and
cakes stick to the bottom of the
pan when the rest is all right?
How does one halve a recipe with
one egg? Do other ingredients have
20 be changed, or Just halved?
Evening star., 1944-02-24
(ThankS to Mrs. r. E. D.,
Washin0tOu

Please tell Mrs. A. w. MEG, if
she wants to make perfect custard
to beat the eggs in the milk, never
alone. Pour in cups and place in
water that comes up as high as
the milk mixture in cup and set
oven at $50 degrees. Leave in oven
until knife inserted will come
out clean.
My recipe is eggs, 2 cups milk
la teaspoon salt, z teaspoon vanilla
2 rounded tablespoons of sugar, dash
nutmeg and cinnamon. If you want
nodded custard, double quantity OF
eggs.
Evening star., 1944-02-24
(Th1nkS to Miss F. H.,
s1in0tou

Put about l tablespoon of house
hold ammonia in quart or so of
water and submerge the stained
piece in this solution for about an
hour or so, and the stain will dis
appear as if by magic.
Evening star., 1944-02-24

then removed the glue from
the marble by soaking in very no
water and using cleaning fluid after
ward. I hope this works as NIGEL,
for her as it did for me.
ACKNOWLEDGEMENT.
To the many readers Uho hare
sent in suggestions they ,pished
deliUered personally to those
making the original inquiries, ne
hare sent them along, as re-
queSted. Thanks so much for
your cooperation!
We also are most grateful for
contributions from the follotU-
ing readers-lGe hope to print
them as soon as space permits:
Mrs. J. E. P, Mrs. H. P. H.,
Mrs. A. c. G., Mrs. J. S. B.,
E. E. M, Washington: Mrs. E. A.
W, CheUy Chase, Md: Mrs. G.
E. w, Siluer Spring: Mrs. w. w.
T., Mrs. I. c. P, Miss B. M. c.,
Arlington; Mrs. E. NJ. H., Mrs.
L. A. L., Alexandria; Mrs. H. W,
Bethesda.
Evening star., 1944-02-24
(TrdnkS to Mrs. o. F. j.,

1TUHho 90 WTS. q. r T.,
WdShington)
Dampen the iodine spots thor
oughly with cold water and roll up
as you would garment you have
dampened for ironing and leave for
several hours and the iodine spots
will have evaporated. have tried it
any number of times ad it has
always worked.
Evening star., 1944-02-24

eral recipes, but find they lack the
goodness of the ones we enjoyed so
much years before rationing was
even thought of. I surely would
like to find the right recipes.
RATS AND MICE.
fThdnkS to Mrs. A. L. F.,
Washington
There is very little that I know
about the arts of housekeeping, how
ever, I am certainly interested in
learning and enjoy your helpful
column.
One correction I would like to
make for Miss ]. B. Meg, of Chevy
Chase. Rats WILL touch a rat
trap that has killed another rat,
without its having been boiled mean
while. Il speak of mice, really, as
they are all rats" to me- I know
this to be a fact from experience
and I may add that of all things
best to bait the traps. pecan nuts
are tops (shelled, of course. They
like said nuts far better than cheese,
peanuts or anything else. Also,
I would like to say the small, cheap.
usually tnon-wartime price, 2-for-5
cents kind of mouse traps seem to
have the most success, if properly
set,