davidaulloa/AmericanStories huggingface dataset:
Evening star., 1944-02-17
Traditional Dish
Paprika Veal

Years back, in more sane and
still friendly world. the chefs in all
the central European dining places
spent their time in a much finer
rivalry. Each undertook to surpass
his colleagues in the great art of
creating intriguing flavor and one
Of the standard dishes was paprika
veal. Even though most of the chefs
have turned to other jobs, the recipe
still exists and ought to be pre-
served and put to practice.
For four servings, provide four veal
steaks. about half a pound per
steak. Season with salt and pepper,
roll in -four and fry in butter or fat
about minutes. Then remove to
hot plate. In the pan place small
chopped onion and Gf desired a
nubbin of mashed garlic. cooking for
a few minutes. Then rub in a
tablespoonful Of paprika and one Of
flour. To this add a cup and a half
of sour cream half cup of broth
and cook together for about 10
minutes. Strain this gravy. Return
to the pan. Place the steaks in it
and simmer together for few min
utes until we'll heated. Check for
salt and pepper seasoning. Serve
with cottage fried potatoes or small
potatoes boiled with the skins on.
Or. and very good, indeed, a bowl
OF buttered noodles.
Evening star., 1944-02-17

and tablespoons; a smaller jar for
smaller pieces. Keep jar tightly COW
cred between usings and silver will
not tarnish. I made this discovery
last summer and my silver has not
been polished since. I belong to the
.cream-rub school for results only.
not for pleasure. Serving pieces ex-
posed to air must be cleaned weekly.
Request: Suggestions. both as to
tray surprises and recreations, for a
nearly 9-year- r-old little girl who has
been in bed over five months. My
resourcefulness seems to have spent
itself. Any reasonable amount of
activity is permissible and I shall
be glad to send in ideas I have used
if other readers have need of them
Telephone North 1888.
II any readers have material suit
able for dressing dolls, which has of
necessity become one of my hob
bies, it would be greatly appreciated
With the shortage Of materials and
very little new replacing the old, one
hesitates using for this purpose any,
thing that can be used for more i'm
portant needs. Pieces of felt and
leather which can serve no other
purpose can be used to excellent
advantage.
Mrs. H. j. H., Falls Church: The
filling used most often in Norwegian
coffee cake is composed largely OF
almond meal or paste, and I do not
think easily obtained these days.
| Some one asked for a leather
Evening star., 1944-02-17
Dessert for a Birthday Party

BY all means give a party for the
youngsters keyed to the patriotic
background of the February holi-
days. Plan games and contests con-
nected with the war or American
history. use red, white and blue
decorations, and serve refreshments
that carry out the historical motive.
Drums filled with a cream cheese
dessert, garnished with cherries and
accompanied by a pair of drum
sticks made of cinnamon toast, will
make a novel table decoration as
we'll as happy ending to the menu.
The drums are made by wrapping a
strip OF white paper, banded with
red and blue, around custard cups
holding the pudding This treat is
a boon to ration problems, too, be-
cause you can make eight generous
servings of this glamour dessert
from one 6-ounce wedge shaped cut
of cream cheese. You need no but
ter for the cinnamon toast If you
use cream cheese, which is rich in
butter fat, as we'll as protein and
vitamins. Just cut sliced bread into
little sticks, spread them with the
cream cheese, then sprinkle with
Evening star., 1944-02-17

serving, add one can Of whole kernel
corn, one can Of little lima beans,
and again check for seasoning, add
ing plenty of pepper. Then add
some worcestershire sauce to taste
and stir up we'll to serve.
This Is dish for which there is
no exact recipe. The amount of
corn and beans may be increased.
Chopped eggs may be added. Some
add small cubes of potato half an
hour before it is done. But the
core of the stew is chicken and
chicken broth, corn, beans and to-
matoes. All the rest is "fussins
and trimmin's"-bW they all help.
Serve hot in soup plates or porridge
bowls-and have hot corn bread.
The old colonel believed In one
>or two simple dishes for luncheon
and so we went right into the pud-
ding-his own invention, so it was
said:
Into a mixing bowl goes q cup
OF molasses. Then mix a teaspoon
OF soda In half a cup OF boiling
water and stir into the molasses.
Then mix in three cups OF flour, a
cup OF raisins, cup of chopped
prunes, an egg, a teaspoon of salt
and two teaspoons of baking DOW
der. Mix all this well and then put
into a buttered pudding mold and
steam for two hours.
This is served hot and with II
serve any appropriate hot sauce.
with this one of the colonels recon-
mended as easy to make and very
good indeed
In a saucepan pace the volks of
six eggs, well beaten, and then stir
in a cup or more of sugar, enough
to make the desired thickness Of
slrup. Last of all, add, spoonful at
a time, a little good sherry wine. to
taste. Cook and stir together and
then serve from q saucedish.
Or, here is another hot sweet
sauce: Stir three tablespoonfuls Of
flour into cup of sugar and then
into this add half a cup of butter,
two cups of hot water, a table
spoonful of lemon juice and half
a teaspoon of good vanilla extract.
Put this in a double boiler and stir
all the time it is cooking-cook
until it is the desired thickness.
Evening star., 1944-02-17
Delicacies of the Deep South

One day some years ago New
England Yankee who prided him
self on his appreciation OF fine food
said to me, ITO me, this so-called
Southern cooking is greatly over
rated. I've still to see any Of 1t
which is even worth while!"
Later on I mentioned this to an
old, old Georgia colonel-a gentle
man of the ancient tradition. And
promptly he replied, II can we'll
understand that, suh!. Your friend.
being a damyankee, was never in
vited into q Southern home. So
how could he know Southern cook
ing? 1t is his misfortune. can
sympathize with him, but can do
nothing else about It'll"
And so, with courtesy and good
feeling, but with positive and def
mite finality, the matter was settled
then and there.
At that moment an even older
colored man moved over to the
coloners better ear and said, "Mr.
John, Colonel, luncheon is now
served!" AS we strolled in from
the garden the old gentleman turned
to me and said, Hes 10 years older
than I am. Since I was 6 months
old he has always been with me-"
Evening star., 1944-02-17

rack. The only things you need
to dry are those that may rust.
2. Don't iron sheets, pillowcases,
dish towels or mems shorts and pa
jamas. If these are hung on the
line carefully and pulled to shape
| they only need pressing off with
| the hand as they are folded. Use
small Turkish hand towels instead
Of linen ones.
3. Wear corduroy slacks and
blouse for housework. It's simpler
than washing and ironing slips anc
dresses.
4. Regarding diapers, they viii,
stay white without boiling if few
simple rules are followed. Never
let any diapers lie around the
house. Rinse and keep in pail unit
washing. 1t is a good IDEA to make
weak solution of boric-acid water
and keep this in the paid. Wash
.out the pail when doing the baby's
laundry. 1 have found it best to
put the diapers to soak Immediately
in hot. soapy water. They may need
little rubbing on a washboard.
Rinse all in clear, cold water before
putting in machine Don't use any,
thing but the mildest soap and
no bluing, of course Hang them
in the sun whenever possible.
PORK SAUSAGE RECIPE.
(Thdnks to Mrs. S. NJ. W,
Glenn Dole)
Regular sausage is made from
one-third fat and two-thirds lean
pork trimmings.
! -Four pounds pork trimmings.
level teaspoons salt. level tea
spoons sage, 2 level teaspoons pep
per, scant !. teaspoon red pepper,
or it may be left out.
Evening star., 1944-02-17

cinnamon and sugar. Then toast q
golden brown. Make an extra sup
ply of the drumsticks to pass for
second helps.
Cinnamon toast made with cream
cheese, by the way, is real find
for the chief cook confronted with
a butter shortage for it's as good fol-
breakfast or lunch as 1t is for re-
treatments.
A game young guests will like Is
a variation OF the classic Cinder-
elias slipper game. Hang a paintec
tree low on the wall, where everybody
can reach the branches. Blind.
fold the children in turn, giving each
a cherry cut from paper. They must
walk, blindfolded, several feet to the
tree and pin their cherries to the
ENDS Of the branches. Those whose
cherries are in best position are win.
.ners and might be rewarded with
little flags.
LEMON CREAM CHEESE
DESSERT.
l six-ounce wedge cut of cream
cheese.
3i2 cups milk.
Evening star., 1944-02-17
By the Victory Chef

All this happened a good many
years ago, when old soldiers of the
War Between the States still were
fairly numerous. And then we en-
joyed the sort of Southern cooking
which the damyankee had not dis
covered at its original source. Even
then I was collecting recipes and so
brought away with me the old home
recipes for a Brunswick stew and
for "the colonel's pudding"
They are so typically Southern
not expensive, not ostentatious but
calling for sympathetic and loving
care in the cooking:
For Brunswick stew, assemble
a hen, pound Or two of honey
veal and pound or so of liver.
Cover with water and boil until alb
solutely tender. Then remove all
the bones and cut the meat into
small pieces and return to the broth.
Now add couple of cans of toma-
toes, a small can of okra and a
large onion, chopped fine Cook this
slowly and stir often. Add boiling
water II it starts to dry down.
Season with salt and pepper to
taste and then, half an hour before
Evening star., 1944-02-17

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 Eve
ming 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
it takes few days for your
request or suggestion to appear.
The great number of letters be-
ing received. together with space
restrictions, make it impossible
to keep up with the daily mail.
For the same reasons, duplicate
or similar recipes cannot be
printed.
Evening star., 1944-02-17
Can YOuMake CherrvPie?

Certainly you can-even If canned
cherries aren't as plentiful as they
were in the good old days. There
are frozen ones to be found in many
stores instead, or you may be lucky
enough to find a few tins on your
grocer's shelves. In any event, you'll
want cherry desserts in some form,
if not actually in pie, to celebrate
the season of George Washington S
birth.
This year, therefore. we are recon-
mending the following two recipes:
CHERRY NUT CUSTARD.
q cup sugar
p cup flour
/, teaspoon salt
2 cups scalded milk
l teaspoon vanilla or almond
extract
2 eggs or egg yolks
l cup red tart pitted cherries
Canned or frozenD
y cup broken nut meats
Mix dry ingredients. Add scalded
milk gradually. Cook Is minutes
in double boiler. stirring constantly
until mixture thickens and after
wards occasionally. Add eggs,
slightly beaten, and cook or 3
minutes longer. Cool and fold in
the flavoring, cherries and nuts
Serve with dainty cake cutouts or
cookies. Serves 6 to 8.
Here's a recipe that point-con-
scious homemakers won't hesitate
to try, because it calls for only one
cup of cherries:
CHERRY APPLE COBBLER.
Cobbler Crust: Any favorite bak-
ing powder biscuit dough may be
used. This may be made a little
shorter for this purpose, if desired.
by adding 2 additional tablespoons
of shortening per cup of flour. Press
layer Of the dough into a creased
baking dish. then add filling and top
with remaining dough. Bake at
400 F. about IS minutes. or until
crust is brown and filling is tender.
Cobbler Filling: One cup red tart
pitted cherries, 2 cups apples-any
cooking apples, sliced as for pie; l
cup sugar, 8 tablespoons flour.
Combine sugar and flour, then
mix well with the cherries and ap-
piles. A cupful of juice can be used
to make this cherry foam sauce that
has special captivating flavor and
one that your family will love:
CHERRY FOAM SAUCE.
l cup tart red cherry juice.
l cup sugar.
2 egg whites.
Evening star., 1944-02-17
Equipment
F0rCauning

Home Gamers in the United
States broke all records last sea-
son. so national survey indicates
by putting up 4,l00,000,0O0 jar!
and cans of food. Approximately
"a, 300, 900 persons had q hand ir
the canning. This year the fig.
ures may be even greater, and
equipment plans are moving ahead
accordingly. Here is summing -ur
of supplies in prospect, assembled
by War Food Administration pack
aging and equipment specialists:
Glass jars and tops manufac-
tured for home canning in 1914
will be the same types as last year
In addition, because zinc supplies
are more ample now, the familiar
porcelain lined zinc lid that fits
standard Mason-size jars will be
manufactured again. The National
Home Food Preservation Conference
recently held in Chicago called at
! tention to a need for standardized
directions for adjusting jar tops
particularly the three-piece type
consisting of glass lid, metal screw
band and small rubber ring. Seri-
GUS accidents to persons and prop
erty resulted last summer from
failure to adjust this closure prop
erly.
Manufacturers of the commercial,
"63' jars promise weu-distributec
supplies of metal sealing disks te
fit jars with this smaller sizeo
mouth. When these jars suitable fol
reuse in home canning are savec
it is necessary to save the meta
screw caps that originally came with
the jars. The jar cap must be
screwed down over new, fiat meta
disk to complete the home-canninns
seal.
Rubber jar rings for 1914 will bt
made of reclaimed rubber and syn.
thetics. No crude rubber will e
into jar rings this year. The war.
time rings require somewhat diff
ferent handling from that recon-
mended in prewar years.
To can food at home in tin call
for can sealing machine. Familie.
owning such sealers will in all likeli
hood be able to buy plenty of til
cans, because no limit is set on th,
manufacture of tin cans for. HON,
canning. Production of new hand
operated can sealers for retail sail
in 1914 is expected to total 50,0O0
Steam pressure Gamers, now of
the rationed list, will continue tt
be sold in ordinary trade channels
At request of the War Food Ad
mlnistration, the War Production
Board has approved production thi
year of about 100000 pressure can
ners. OF these, 100000 are the siz,
holding quart jars, and 100,00t
holding IA quarts. Pressure can.
ners of 1914 will probably be O.
aluminium and the majority prob
ably equipped with dial type gauges
Some may have the weight type o
gauge, which does not get out o
!, order and lasts for years provided
;Iit can be made of the right ma
lterialS,
Evening star., 1944-02-17
Report to the Housewife

pings. Also steps up pallid soups
and makes a mighty heartening cup
OF broth. Because Vitamin A
Is necessary for good eyesight many
OF the vitamin A preparations
shipped abroad under lease lend will
this year go especially to flyers,
munitions workers and hospitals
F.. Thousands of tons of the new
early cabbage crop will be de-
hydrated this spring and supplied
solely to the armed forces and
lease-lend 1t is particularly good
for soup making, we're told.
Evening star., 1944-02-17

"a teaspoon almond flavoring.
Few drops red vegetable coloring.
Combine juice and sugar. Cook
to a thick sirup or 230 degrees F.
Pour gently over stiffiy beaten egg
whites add f1avoring, then the COL
oring to make desired shade. Serve
hot or cold as a sauce or topping
on any plain cake, such as white,
yellow. sponge or angel food. Serves
generous nortions
Evening star., 1944-02-17

, dressing and preservative. Any gooc
leather store will direct you what to
buy and how to use
Mrs. J. B. G.: Slightly beaten egg
white to which Is added l teaspoon
of water is responsible for the
patent leather" shine on rolls. etc
A soft crust is the result OF melted
butter and milk gives a very nice
brown.
Evening star., 1944-02-17
By Betsy CasweH,
Women's News Editor

"Uf5eH NeNS EuItUI
regulation to assure a supply for the
duration. That's why there is less
than half as much pepper to be
had now as before the war.
There's a new beef extract due to
appear in local stores that adds
fresh spices and tomato Juice to its
ingredients for extra nutrition and
flavor. Wonderful to put zing into
meatless dishes and to make tasty
gravies without using meat drip
Evening star., 1944-02-17
2 rennet tablets.
2 tablespoons cold water.
7 tablespoons sugar.
2 teaspoons lemon extra ct

Soften cream cheese at room tenn
perature. Mash and add milk a
little at time, beating smooth with
rotary egg beater. Add sugar and
lemon extract Warm milk in top
OF double boiler, stirring constantly
(Test a drop on inside of wrist fire.
quently0 When comfortably warm
120 degrees F., not hot, remove
at once from stove. Add rennet
tablet which has been dissolved
IN water. Stir quickly for a few sec
onds. Pour at once. while still liquid
into individual dessert glasses or
custard cups. Let cool, then chill.
CREAM CHEESE CINNAMON
TOAST.
Soften a six-ounce wedge cut of
cream cheese at room temperat ture
until 1t is easy to spread. Toast
sliced bread lightly. Spread gener-
ously with cream cheese. Sprinkle
with sugar, dust with cinnamon,
and put under broiler until golden
brown
Evening star., 1944-02-17
BRAN MUFFINS.
LUSTER ON CUT GLASS?

IHuHhS 10 MIS-. L. n. a.,
Washington
Bran molasses muffins-The fol-
lowing recipe is sent in request OF
Mrs. T. B. H., who wanted a recipe
for bran mullins which are moist.
Two cups bran, Z cup molasses
IL cups milk, egg, l cup flour, q
teaspoon salt, l. teaspoon soda.
Soak bran, molasses and milk Is
minutes. Add beaten egg. Sift flour,
salt and soda together and add to
first mixture. Stir thoroughly. Bake
in creased mufnn tins about 20 min
utes at 400 degrees. Make IL to IA
mullins
Could some one tell me how to
restore the luster to a cut glass vase
which has become dull from using
1t for flowers that had soft stems?
Evening star., 1944-02-17
MILDEW PROOFING.
(ThankS to Mrs. J. X. NJ,
],

W ~os'eSsS's'/
A recent request was a surprise
to me, but it was followed by seeing
a reference to the process described
in a magazine:
"Puratized Process which retards
mildew" used by laundries and man
ufacturers. 1t is product of the
research department of Gallowhur
& Co."
Hope this may be of assistance
to the inquirer. My knowledge is
limited to the above.
Have enjoyed greatly your page
since I have been living in Wash
ington. Working as 1 do, in the
AWVS Canteen, am constantly on
the lookout for good recipes, espe-
cially practical ones.
CUSTARD PROBLEM.
(Thanks to Mrs. 4. w. Meg,
Wdshington.)
I wonder If any one can help me
by suggesting what ! do that makes
my cup custards curdle? I am using
a recipe which was very satisIac-
tory several years ago when made
these custards, but stopped making
them for long period and recently
since I have tried again. have mad
one bad batch after another. The
custards bubble when baking, rise
way up and then after being cooled
sink in the middle and are pubbly
and watery inside. This is the pro-
cedure I have been following:
After beating the eggs I add salt
and sugar and beat again. I then
add the milk Il have tried both
scalding and not scalding the milk
and beat slowly, adding the milk
little at a time Last I add the
vanilla. This mixture is then poured
into custard cups, which are placed
in a pan containing about l inch
of water and baked in a moderate
oven (3O0-350 degrees.
I would appreciate it very much If
some one can tell me what is wrong
and why this doesn't make a smooth
custard. Thank you so much for
your help.
May I add my congratulations on
your column? 1t is wonderful to be
able to ask advice on ones own par
ticular cooking problem.
* II * x
LEFTOVER HAM.
(Thanks to Mrs. c. E. c.,
Bethesda, Md.)
Have good and easy way to use
up ham for Miss A. E. O., Arlington,
when there isn't much left on the
bone. It's really a meal in itself,
although I serve a salad with it.
Casserole of Ham and Beans-2
tablespoons fat, l small onion, l
tablespoon chopped green pepper, 1
cup canned tomatoes, Y to cup
diced ham. salt and pepper, can
baked beans, grated cheese, butter
crumbs.
Heat the fat and cook the
chopped onion and pepper in it for
a few minutes. Add the tomatoes
and cook for few minutes more;
combine with the beans and ham
and season with salt and pepper.
Turn into a shallow baking dish,
sprinkle with grated cheese and
cover with buttered crumbs.
Bake for about 20 minucts or until
crumbs are brown. FrankfurterS or
bologna may be used instead of
ham. This recipe makes 4 servings.
Here is another ro0d "leftover
Evening star., 1944-02-17
MILDEWED HAMS?
(Th1nkS to Mrs. B. O. T.,
IVnebjrofo,

(ThdnkS to Mrs. B. o. T.,
Washington
Could you and would you repeat
how to keep hams from mildewing?
I have one which is already mildew-
ing, but understand that when ready
to cook mildew can be cut off
Must admit it's the first time ir
my life I've ever followed a column
such as yours and get a great .dea
of pleasure out of it
Editors Note. We irish to
thank Mrs. T. for her recipe for
black bottom pie. 1chich is SIM
liar to Others already published)
Evening star., 1944-02-17
READERS Clearing House
this luscious cobbier.

dish that I've been using for years.
It's especially good with lamb.
Into the bottom of lightly creased
casserole put layer of chopped or
ground meat. 1t may be veal, pork,
beef, lamb or chicken. Over this
place a sparse layer of chopped
green pepper. next layer of thinly
sliced onion rings and after that
thinly sliced fresh Cor some canned)
tomatoes. Season each layer with
salt and pepper and dot with short
iening, using about tablespoonful
altogether.
Then put a final layer of boiled
rice or cooked macaroni Il use and
like macaronil. Season that and
sprinkle with grated cheese and put
in a moderate oven and bake slowly
about three quarters of an hour.
Thanks to Mrs. R. NJ, L., Arlington.) J
The following suggestions may
help Miss A. E. o. in preparing ham
dishes. I am also looking forward
to other suggestions from readers.
l usually have slice or two cut
of when I buy a half ham to fry
for one meal. Then I serve it
baked. Then every other night, so
that we don't tire of it, I slice it
cold and serve with hot vegetables.
For one meal I cut it in cubes and
cook with potatoes and green beans,
which is meal In itself
With the ham bone, which is the
main reason for buying the ham.
make split pea soup from the fol-
lowing recipe. I use half the recipe
for the two of us.
l pound dried split peas, squarts
cold water, large onion, l carrot,
sliced; stalk celery, chopped; ham
bone, salt and pepper.
Soak peas three hours. Drain,
add cold water, vegetables and ham
bone and cook about three hours,
or until thick. Force through
coarse sieve Il don't always and
season with salt and pepper. Dilute
If desired with milk and cream
Serve with toast.
This with salad and a beverage is
a complete meal.
Evening star., 1944-02-17
COFFEE CAKE FLAVORING:
AMUSING ILL CHILD2

OTHER SUGGESTIONS.
(Thanks to Mrs. G. E., Washington. J
My letter written about six weeks
ago has not been answered, so here
Is another try. The request of Mrs
A. c. K, Arlington, regarding coffee
cake flavor: I would suggest car
damon. Danish, Norwegian and
Swedish people use it in numerous
ways and it is delightful I keep
two ounce dropper bottles filled, one
with vanilla and one with rum
placing in each four or five peeled
cardamom seed pods. Use of these
is limited only by your imagination
and never has any one guessed cor
rectly what the flavor is.
The request and suggestion of my
original letter (Which was given to
a friend to posD: Suggestion, keep
fiat silver in glass jars; tall 1-gallon
size will accommodate knives, forks
Evening star., 1944-02-17
(ThdnkS to Mrs. L. E. v,
SilUer .SDriuo

SilUer Spring.
I have found many valuable
recipes on your page. I just can't
resist answering Miss A. E. O.,
Arlington, request for uses for ham.
If she will write to Armour De-
partment of Food Economics, Chi
cago, Illinois, they will send a
booklet entitled, go Ways to Serve
Ham," I have enjoyed it for years.
Hope they still put it out.