davidaulloa/AmericanStories huggingface dataset:
Evening star., 1944-11-09
Pheasant, Bread Sauce
By Arthur H. Deufe

When the bird is done, it should
be removed to hot platter. The
juices in the pan may be thickened
bit and used as a gravy or you
may decide to follow the real tradi-
ton and serve bread sauce, which
is made like this
Boil l peeled onion in a pint of
milk-the onion should be cut in
fairly small pieces to get all the
flavor. When the milk has absorbed
most of the onion aroma, strain it
and add to the milk enough dry
white bread crumbs to form a sauce
the consistency of heavy cream. AS
the mixture cooks. it will thicken.
Add piece of butter about the size
of a walnut. Salt and pepper to taste.
Just before serving, stir in 2 table
spoons OF heavy cream df you can
get it, and turn itno sauce boat.
AS the perfect touch when you
serve the bread sauce to your guests,
follow it Immediately with a little
bowl of dry, toasted, hot, unbuttered
bread crumbs. The knowing guest
will sprinkle a spoonful or so of
the crumbs over the bread sauce on
his plate In the true approved style.
With the pheasant, little fried
hominy cakes and braised stalks of
celery are especially good-and don't
forget that glass of fine, dry, red
wine!
Next week: Venison)
Evening star., 1944-11-09
To Be or Not to Be

The proof Of the pudding may well
be in eating, but 1t Is . definite fact
that the true goodness OF the turkey
may be found in its stumng! With
Thanksgiving coming upon US, =
discussion on stuf1ng for the tradi-
tional bird III you are lucky enough
to get one) should not be amiss.
3 The great Esconier suggests a
rather simple stumng a. being most
suitable for turkey-he recon-
mends baking four large onions in
the oven with their skins on. then
peeling them and choppfng them
fine. Then they are fried in q little
butter With bit OF green sage,
dried and chopped. Bread crumbs.
soaked in milk, equal in weight to
the onions are added, together with
half the weight Of chopped veal fat.
The mixture Is pressed until fairly
dry and then used to stun the
turkey.
In this country, however, and espe-
cially for the really festive Thanks
giving dinner. the turkey gets a
more glamorous treatment. All
sorts OF good things find their way
into the stufdngs-oysters, pecans,
corn bread, chestnuts, sausage.
frankfurters, mushrooms and so on.
Let's look into the first three mem
toned.
Oyster stuffing is one Of the best
Evening star., 1944-11-09
By Betsy CasDeH,
woman's News Editor.

grapefruit, LINES and lemons need
= moist atmosphere when storing
them In the home, experts point out.
The temperature, however, differs
for each type OF fruit. Oranges re-
quire to be held at just above freez-
ing, 80 to "a degrees r. Lines, IS to
48 degrees. Lemons, IS to So degrees.
The temperature for grapefruit de-
pends on its source and condition.
Sound fruit, not overmature. can be
held at As to IS degrees--but If there
Is danger OF stem rot, 80 to 81 de-
grees Is advised. To keep rugs
going for the duration, home econo-
mists Of the Department of Agricul-
ture have compiled a pamphlet for
the housewife, called Carpet and
Rug Repair" free copy OF which
may be had by writing the depart
ment at Washington rs, D. G, and
asking for 1t by name and number
F. B. 1860. -. Be sure the juice you
drink for breakfast will give you
your quota of vitamin G for each
day-or make it up later on in the
day with a glass of the liquid that
rates highest in that vitamin con-
Cent. Tops are orange and grape
Evening star., 1944-11-09
RHUBARB RECIPES.
Thanks to Mrs. A. M. :,
Tnkon1n pnrL


We are newcomers to the Dis
trict, and I want to let you know
how much I enjoy reading your
column in The Star.
l think 1 can help Mrs. r. l.. j.,
Fort Belvoir, in regard to different
ways to fix rhubarb.
First you can make rhubarb pie
plain. a rhubarb meringue pie, and
rhubarb Bavarian pie. Other reci-
pes include:
Rhubarb Soup: l pound rhubarb
(cut in pieces, quart water, Il
cup (abouD sugar, l tablespoon
cornstarch, egg yolk, u cup cream
Combine rhubarb and water in
saucepan; bring to boil; cover and
cook until soft; press through sieve.
Add sugar to taste; add corn
starch dissolved in 2 tablespoons
cold water. Cook until clear, STIR
ring constantly. Add hot soup slowly
to beaten egg yolk, stirring con-
stantly.
When ready to serve, whip cream
and fold into soup mixture on top
each serving of soup with a pun of
whipped creamA Makes about 6
servings.
"Spiced Rhubarb Cooler: 2
pounds rhubarb, cups water,
inch stick cinnamon, whole cloves,
Il teaspoon mace, about y cup
sugar, lemon juice g tablespoons,
y cup orange juice, l pint ginger
ale.
Cut rhubarb in small pieces; do
not peel. Add water and spices;
simmer over low heat until tender;
strain. Add sugar or make sugar
sirup az cup sugar, u cup water,
stir over heat until sugar Is dis
solved Bring to boil and boil with
out stirring for about or min
utes) and use l cup of sirup in place
OF sugar, and add fruit juices: chill.
Pour over ice in pitcher to tall
glasses; add gingerale. Makes about
&
Evening star., 1944-11-09

November is the month that brings
game in plentiful array upon our
tables-or used to, in the old days
when the intrepid hunters of the
family would rise before dawn and
drive off without thought of pre-
cious gasoline, to a spot, where, with
a lavish supply of ammunition they
would get full bag in no time.
Now that meat Is so scarce, a
haunch of venison or a brace of
pheasants would be doubly welcome
but except for lucky group, these
will be few and far between in 1914.
However, for those lucky ones, a
remark or two on the preparation
of the more familiar game will not
come amiss-and suggestions always
can be filed away for when the little
woman has more wild fowl and deer
meat than she can cook.
Pheasant comes firSt-possibly be-
cause 1t always has been associated
with eplcurean feaStS or chic little
suppers after the theater In any
event, a well-done pheasant, snugly
surrounded by the customary bread
sauce and accompanied by a rich
but dry red wine of the Burgundy
type, Is a thing not soon forgotten.
In great house in London, before
the war, the pheasants were shipped
from the country place and prepared
and served with much pomp and
ceremony. And not the least of these
rituals is to let the pheasant hang"
by his neck until the body falls to
the ground. BY then the bird is dis
tinctly high" as one would imagine,
and the flavor reaches the height of
gaminess so admired by most con-
noisseurS of such matters. However,
I am of the more moderate school
that believes pheasant should be
hung only long enough to make it
tender-about week. A fresh killed
bird has little flavor to recommend
1t.
When the pheasant is ready to eat,
1t is plucked carefully, drawn and
cleaned. The tail feathers are set to
one side, to be used as adornment
to the platter. Then the pheasant is
stuffed lightly, with a bit of
butter, a small stalk OF celery with
the leaves and a peeled onion. The
breast must be covered we'll with
salt pork or bacon, as pheasant
tends to be dry If not carefully
handled. The bird then is placed in
roasting pan with a piece of butter
and roasted for about SO minutes in
a moderate oven. 1t must be basted
every 10 or IL minutes with the
juices from the pan.
Evening star., 1944-11-09

fruit juice; second place goes to
papaya, tomato, spinach and sauer-
naut juices; "fair" includes pine
apple, guava, strawberry, flg, mixed
vegetables, raspberry and prune.
Speaking Of juices, new sirup and
beverage bases are being developed
from tangerines by research chem
lists down In Florida. All OF the new
products will be produced from Gull
fruit. 1t Is hoped to have some Of
the products on the market before
long, now. -. indicative Of the re-
conversion trend that every now and
then pops up timid head, is the
little booklet just arrived in the
mornings mail, "57 Ways to Use
Soup" obtainable at no charge by
writing the H. J. Heinz Co., Depart
ment SR-44, Pittsburgh 80, Pa.
Since the Government released q
little more tin, the concern, hitherto
restricted in Its production for
civilians, has been able to rebuild
some of its depleted lines once again.
First sign Of this is the reappear-
ance of a few more condensed soups
than we have seen for some time.
This booklet gives many helpful
suggestions for making use of
canned condensed soups in a num-
ber of attractive dishes.
Evening star., 1944-11-09

swimming about in the liquor, 40
much the better-they can 20 right
along with the oysters In the
stuf1ing.
Take half cup of butter, or
margarine, and mix 1t into 8 cups Of
cracker crumbs along with "a tea
spoon Of sage. Toss these together
lightly but thoroughly. Drain the
liquor from the oysters and add
enough milk to make 13 cups OF
liquid in all. Moisten the crumb
mixture with the liquid, add the
oysters and mix all we'll together.
The stufiing should be light In quail
lty. so do not pack 1t down as 1t "a
mixed. This should make enough to
stuff a 10 or IL pound turkey.
And then there is that wonderful
gift Of the South-pecan stuf1ing,
That calls for boiling the turkey
liver the day before the stufing is
to be made. When operations are
ready to proceed, IL pieces of toast
are crumbled on bread board and
the crumbs sifted through q COL
lander into a big bowl.
One-half cup butter or margarine
and 2 tablespoons of lard then are
worked in, together with II tea
spoon each Of black pepper. salt.
celery, salt and dried thyme. One
tablespoon MINCED parsley goes in
next and then, 4 little boiling water
Is poured in, just to moisten the
mixture, stir well. Now. add the
whites of hard-cooked eggs. riced
and their yolks and rub to a paste
with about y a teaspoon ground
mace.
Last come 2 cups chopped. un-
salted pecans. the contents of / me-
olum can OF mushrooms and II CUP
OF good dry sherry. This imposing
array must be mixed Thoroughly
and then it is set aside while one
grated onion is Drowned in a lit
tie fat. The boiled liver, crumbled
is put into the same pan and fried
until brown. Then 1t is allowed to
cool, before being added to the
main connection, blending In well,
indeed.
A much simpler stufing, but one
with flavor and texture all its own,
Is made With corn bread-preferably
from underground white meal. First
make batter of cup -four. 2 cups
good rich milk, 2 cups white corn
meal, 2 tablespoons shortening, y
teaspoon salt and 2 tablespoons bak-
ing powder. This is poured into q
shallow creased pan and baked In
the oven until done. Now, this bread
is crumbied and to it are added /
onion, chopped fine, and pepper and
celery, salt to taste. In 60 two un-
beaten eggs and little water to
moisten. Last, add the turkey liver,
prepared as in the pecan stufing
recipe. And so, into the turkey!
And there1l be more of the same
next week! OF course, If you can't
get turkey, many of these stufhngs
can be adopted to goose or chic
ken by reducing the proportions Of
the ingredients.
Evening star., 1944-11-09
as The cre0med peas.

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. BIC.
Evening star., 1944-11-09
IA - THE EVENING STAR Washington, D c.
/.
Report to the Housewife

Making the food headlines this
week Is q good supply Of the Swiss
Gruyere type cheese to be found in
many Of the local markets. This
should be q welcome addition to the
rather restricted list Of possible
pinch hitterS for the increasingly
elusive meats. Treat the family to q
cheese fondu, or q fluffy cheese
souff1e. making use, In the latter, Of
the still plentiful medium-grad
eggs.
There should be an adequate
amount of veal again for the week
end, and a little more beef than we
have seen Of late, but lamb and pork
are still on the scarce side-with
pork expected to dwindle ever more
as the season advances. AS you have
no doubt discovered, bacon Is very
hard to get, and nice juicy ham
Is mostly delightful memory.
Although you can usually find the
kind OF chicken you want, II you
search long enough, stewers, for the
most part, will be the best buys this
week. Bakers and fryers are scarcer
than they have been-at least as far
as local markets are concerned.
Some speciality poultry stores have
good ducks still, very tender and
plump, as well as squads and
guineas. Rabbits are expected after
the 18th of the month.
Plenty of shrimp, both cooked and
raw, should be available, dealers say.
'Porgies, croakers and Norfolk spots,
of these three items you'll find lots"
Il told you that jingle idea would get
me sooner or later, and fine rock
fish from the Carolinas, are recon-
mended. Fresh cod and mackerel
from Boston and the flllets-cod,
mackerel, perch and even Sole-are |
also good buys. Frozen king salmon
and frozen halibut are to be had in
limited quantities. oysters continue
scarce and high, due to the labor sit
uation, but there are plenty OF clans
to be found. A good clam chowder
these chilly nights is hard to beat!
AS far as the produce picture is
concerned, there is just about every
thing, at price. Only notable
scarcitieS are lemons, lima beans,
okra, peas and honeydew melons.
Although there are some lines
IllClC SCCulS w NC 1ltGlC vi |
no demand for them. They're
worth thinking about, though, with
lemons doing a fadeout--they can't
always substitute, but usually can
be made to do. Plenty of apples,
good avocados from Florida, cab
bage, cauliflower, rutabagas, squash,
several kinds of greens and toma-
toes are recommended. Snap beans
are back, but not too fine in quail
ity Lettuce, endive and chicory
are good, and all the root vegetables
are good buys.
The fancier fruits include few
of those prewar type pineapples
from the Azores, pomegranates,
tangerines, Santa Claus melons,
papayas, dried figs, Spanish chest
nuts and pecans and delicious ex-
ira fine Bose pears from Oregon.
Here and There: The age
old theory that all fried foods were
bad for children is being disputed
by some of the best-known pediatri-
clans of today. A study now being
conducted indicates that properly
fried food MAY be eaten by young
sters, ~on the basis of present scien-
tiflc evidence. Facts, however. so far
are mt conclusive Orou0AS
Evening star., 1944-11-09

collected cards of all kinds and give
to the Children's Home for the
Crippled. They get a lot of pleasure
looking at them, and ones that can
read enjoy so much, even more than
the funnies.
There must be a home here you
can donate to crippled children that
are in bed and can't get out. You
would be surprised how they really
enjoy them.
You could call any doctor-he
probably could tell you OF a home
for crippled children here. I've
only been here month. I came
up with a patient. Hope you sue
ceed.
Evening star., 1944-11-09

III. Ddkc oU minutes III Sf0-QeRree
oven.
USE OF DUTCH OVEN.
Thanks to Mr.. J. ~, Washington. J
The following is in response to an
inquiry which appeared in the
Readers Clearing House" of Oc-
tober 80. Field going Forest Service
employees must, of necessity, know
something about outdoor cooking, of
which the lowly Dutch oven Is a
key utensil.
AS regards the inquiry py Mrs.
H. L. 1t Is assumed that the Dutch
oven is to be used indoors. If This
assumption is correct, the answer
is that the utensil may be used as
a roaster in the oven and as a COW
cred pot for use on top of the stove
We trust that T-bone steaks will
eventually reappear on the market
at prices within the means of the
general public. When this happens,
the old problem OF what to do with
the tails" will arise to plague the
uninitiated unless the following
recipe Is tried:
Soak the tails" in vinegar for five
minutes, wash and drain in cold
water. Place a two-inch layer of
quartered onions on the bottom of
your Dutch oven. then the tails" Z"
and cover with another layer of
onions, with seasoning. Place cover
on oven and allow to simmer over
night. Serve with biscuits or hot
cakes, syrup and coffee.
OF course the same procedure can
be followed during the day, If the
dish Is desired for the evening meal.
or any tough meat may be treated
in this way.
OLD CHRISTMAS CARDS.
Thanks to Mrs. W. M. s.,
Wnshington.)
Several days ago Mrs. L. G. G.,
Evening star., 1944-11-09
Readers Clearing House

Also I have recipe for rhubarb
custard.
I hope you can find one of these
recipes useful, and If you would
like more information write me in
care OF Readers Clearing House.
X X X
COOKING GREENS?
Requested by Mrs. P. B.,
W1shington.)
Your column Is the answer to a
housewives prayer! I never miss
reading it.
Will some one please tell me how
to cook kale green's (and varia-
tions)?
CAKE FROSTING?
requested by Mrs. S. S. A,
WGShington.)
Finally succeeded in baking a
cake with good results, but still my
cake is a failure, since, for some
reason, I cannot make the frosting.
1t seems that it is either too thick
or too thin when spread 1t on.
Would some kind reader help me
out? I have found so much pleas
ure in reading the Clearing House" :"
What a great idea!
X
THANK YOU NOTE;
COFFEE CAKE.
(Thdnks to Mrs. v. A. M,
Washington.)
I'm like all the other readers, full
of praise for RICH. save it until
last, just like q child saves candy,
and never fail to find an item that
is interesting and worth keeping.
This Is to say thanks to Mrs.
c. G. M. of Westport, Conn. Her
mousse au chocolate" drought
from Paris in 1920 I cut out some
time ago. Just tried it yesterday
and found it marvellous. Equals that
served by Ell Borracho in New York.
Here is my favorite coffee cake, if
space allows: liz cups cake -four,
2 teaspoons baking powder, "a tea
spoon salt, y cup sugar, u cup but
ter or substitute, 3'eggs (separated),
little over u cup milhg / teaspoon
vanilla, soak raisins approximately
l cup), sprinkle with flour, pecans,
l cup, bottle maraschino cherries,
cut in pieces. Topping: Mix table
spoons flour, tablespoons sugar, 2
tablespoons butter. and n teaspoon
cinnamon. Mix until crumbly.
Cream butter, sugar. Sift dry in
gradients, add beaten yolks of eggs
to creamed mixture. Add dry in
gradients alternately with milk,
lastly add beaten egg whites folded
Evening star., 1944-11-09
(Thdnks to Mrs. S. M. G..
Washington.)


What to do with old Christmas
cards" request. I remove all cam
celed stamps (they are sent to Eng
land-dye extracted, sold, money
goes to charity. Envelopes bundled
up. tied, go on paper scrap. Cards
sent to Children's Hospital with
small 15-cent kodak books, tubes
OF paste. Hospital contributes
blunt scissors, so the kids make
scrap books. Those cards give
pleasure to many. There are other
hospitals in city who like to receive
cards. One little girl wrote me
note of thanks; said she liked
the ones especially with original
poems-writes to me she loved po-
etry. Hope this information helps
with your problem.
Evening star., 1944-11-09
EGG OUTLETS.
[Cpr1,oe 81

tablespoons fat.
5 tablespoons sifted enriched
-four
l cup bottled milk.
3 hard cooked eggs, chopped.
l cup bread cubes.
tablespoon chopped parsley.
u teaspoon grated onion.
u teaspoon salt.
4 teaspoon pepper.
l egg. beaten.
l tablespoon water.
"a cup dry bread crubs.
Melt fat. Blend in -four. Add
milk gradually and cook, stirring
constantly until sauce is thick and
smooth. Add chopped eggs, bread
cubes, parsley, onion, salt and pep
per. Mix well. Turn out on a plat
ter to COOL When cool, shape into
outlets to resemble meat chops. Dip
in beaten egg to which the table
spoon of water has been added, then
in crumbs. Fry in hot fat until
golden brown on both sides. Serve
with creamed peas.
CREAMED PEAS.
/ tablespoon butter or margarine.
2 tablespoons sifted enriched -four.
u teaspoon salt.
l cup glassed peas.
cup bottled milk.
Melt butter or margarine. Blend
in flour. Add milk gradually. Cook
stirring constantly, until sauce
thickens and is smooth Add salt
and stir in peas Cook 2 or min
utes longer or until peas are thor
oughly heated.
Evening star., 1944-11-09

Make a syrup by stirring cups
granulated sugar and cup of water
a few moments until dissolved. No
cooking is needed. Or you can use
corn syrup or liquid honey, instead.
Then get 21a ounces of Pinex from
Evening star., 1944-11-09
By The Ticfory Chef.

and Thanksgiving Is one time when
we can afford to splurge q bit and
disregard the present high cost Of
these lovely shellfish. Select the
biggest. fattest oysters ayailable-if
there are some little oyster crabs
Evening star., 1944-11-09

Thanks to Mrs. Z. C. j.,
Hyattsptlle.J
Re: Mrs. l.. G. G., who asked
about Christmas cards. A friend of
mine collects all the old Christmas
cards she can and pastes them on
those cardboard sheets that come
in mems shirts and sends them to
the T. B. Sanatorium for Children
at Glenn Dale.
Evening star., 1944-11-09

This well-known medi
cine. mixed in your own
kitchen, costs little, but
it gives delightful, swift
acting relieffrom coughs
due tocolds. Ntakes but
a moment to prepare
it's so easy a child could
do it. It saves real money.
Evening star., 1944-11-09
For Meatless
Meals

Try this on your next meatless
day - egg outlets served with
creamed peas.
Egg. outlets are a good meat sub
stitute-tasty, satisfying, nutritious
with plenty Of eye appeal. They look
like chops, taste a little like chicken
and are made Of ingredients already
on the shelf. Prepare and mold the
outlets early in the morning if you
wish and store them in the re-
frigerator until time to fry.
One cup Of glassed peas will serve
six in the recipe and the remainder
can be. stored in the original glass
jar for use in salad or another
creamed dish in future menus. With
egg outlets and creamed peas, round
out the meal with fluffy riced pota-
toes, a green salad and fresh fruit
dessert.
Evening star., 1944-11-09
(Thdnks to Mrs. NJ. ]. c.,
WdShinotou.j

I've read your request in The
Evening Star what to do with old
Christmas cards. I'm from Miami,
Fla, and down there I've saved and
Evening star., 1944-11-09
ADVERTISEMENT.

Quick, Comforting Relief.
Saves Money. Easily Mixed.
Evening star., 1944-11-09

Thanks to Miss N. c. d,
Washington.)
The Franciscan Monastry in need
of cards for Blue Plains shut-ins.
Evening star., 1944-11-09

Washington, requested information
as to the disposal of old Christmas
cards.
II she will take these cards to the
office of the Congregational Church.
corner Tenth and G streets NV,
it will be greatly appreciated. For
many years I have done this-they
are glad to get them at the church.
Thanks to s. F. r., Washington. J
l have made many books princi-
pally out of pictures from religious
calendars and cards. Have three
in the making now depicting the
life of Christ from the Annuncia-
ton to Ascension.
THANKS to I. L. A., Arlinqton.)
For years I have taken my Christ
mas cards to st. Johns Orphanage,
1922 F. street NV. They seemed
very glad to have them for the
children and find many uses for
them. My experience in other
cities has been that children's wards
in hospitals, nursery schools and
any institution housing children
usually welcome the Christmas
cards for the diversions and activi-
ties that they create
Evening star., 1944-11-09

in. Bake so minutes in 375-degree
Evening star., 1944-11-09

ADVERTISEMENT.
St. Paul recorder. [volume] (St. Paul, Minn.) 1934-2000, 1944-11-03
Women in Club
For Roosevelt

Fifty Negro women joined forces,
last week, with several hundred
women of all nationalities in a
Women for Roosevelt Club for the
reelection of President Roosevelt
for a fourth term, with offices at
900 Andrus Building, Minneapolis.
These women joined together as
Independent voters to stimulate
nonpartisan discussion of the basic
questions of war and peace and to
make known the facts on which we,
as women from all political parties,
base our contention that the re-
election of President Roosevelt is
the greatest assurance America can
give to the world this year that we
propose to join with all peace-loving
nations in a cooperative effort to
end war"
Mrs. Thomas Mohn of Red Wing,
former member of the Republican
State committee, is chairman. Mrs.
Lloyd Johnson of Duluth, co-chair-
man, who sought the Republican
nomination for Congress in the
Eighth district but believes swim
ming of the war and the establish
ment of lasting peace are issues
above party" is vice chairman.