davidaulloa/AmericanStories huggingface dataset:
Evening star., 1944-10-12
Appetizers, 1914 STYLE

There are plenty Of arguments
about the best type Of appetizers one
can serve at our favorite form Of
entertalnment-the cocktail party.
A few years ago the subject was
overdone- many fancy foods
were served, too many spicy bits
consumed. and each hostess Wed
with her friends to produce the most
outlandish and varied assortment
every season.
Now, thanks to rationing and
scarcities of many delicacies, we
have been forced to forego the lav-
ish displays-which Is all to the
good, in the opinion of most men.
Good company and adequate re-
freshments were all too often
obscured under the weight Of tray
after tray Of ornate canapes and
bouchees, OF grapefruit or wooden
pigs bristling with objects impaled
on toothpicks, Of dripping sauces
surrounded by pale pink shrimps
for dunking.
/. Let us take a LOOK at the buffet
table at today's cocktail party.
First We see great platter of
chilled, crisped carrot fingers, thin
slivers OF cucumbers. tiny sprigs of
pearly celery, rose-cut radishes and
green and white spring onions, sur
rounding a center dish of salt.
Perhaps. II it is the right season.
there will be some tiny red or yellow
tomatoes, good and cold, ready to
be dipped into salt, for a refreshing
mouthful.
Next, there may be a round platter
OF thin rings Of green pepper. stuffed
Evening star., 1944-10-12
By Betsy CasiceH,
Women's News Editor.

achieve tenderness and full flavor.
They should be held to ripen at a
temperature Of from 60 to IS degrees
mo more, no less. Pick the hard
pears from the tree, then keep them
at this temperature range in q we'll
ventilated place until they are soft
and ripe. A tom turkey not much
older than months II the best buy
for the Thanksgiving shopper, says
the Department of Agriculture. A
bird of this age will provide the most
lean meat for your money. Hen
turkeys fatten up more quickly than
do toms Don't try to keep sweet
and white potatoes together. It
doesn't work, for sweets keep best in
a dry place around so degrees, and
white potatoes need dark, cool,
moist place at from 40 to SO degrees.
Therefore, put the sweets in the
furnace room, where it's dry, and II
you have no moist cool spot for the
white ones, bury them in barrel in
the back yard. If you live in an
apartment-just buy what you need
as you need 1t, is the safest rule.
Pastoral note: The small red fruits
of the wild rose now dotting the
country hedgerows, may be made
into jams, jellies and other good
things, the Idaho Experiment Sta
ton reports. Seeing as you don't
pass many of the hedgerows on your
way to work here in the big city,
and you can't use gas to 60 and hunt
Evening star., 1944-10-12

stin blend Of cottage cheese, sweet
cream. chives. cayenne, Worcester.
shire and tabasco sauce, mixed with
plenty Of chopped chiyes; about
the bowl Is wreath Of crisp potato
chips, to be dipped into the sauce
and eaten "as is" Nearby there
Is q covered silver dish filled with
tiny sausages tmpaled on toothpicks
but these sausages differ from the
usual type by virtue Of having
been grilled In catsup, heavily sea-
s0ned with minced onion.
And there are oysters, fried and
crisp, also served on toothpicks--
but these must be brought In only
"a few at a time, a fresh batch
being cooked every few minutes, a.
they will get soggy If allowed to
stand. And there little logs of
bread and cheese-thin, buttered
slices Of bread, spread with softened
cheese, rolled, tied, and toasted in
the oven until hot and sticky and
altogether luscious.
Pastry shells, no bigger than q
Quarter, are filled with curried crab
meat, piping hot, and sure to win
approval. Popcorn gets q new twist
by being tossed In q bowl that has
been rubbed with butter and a gen.
erous smattering of garlic. And no
corner Of the buffet table Is more
popular than the one that displays
tiny, flaky little biscuits, split and
buttered and filled with chopped.
crisply cooked bacon and minced
dill pickle.
With all this wealth of really
tasty food, we can wave a happy
and hearty good-by to the era OF
paste-like anchovy toast fingers.
piped with dreary hard-cooked egg;
to inferior caviar masquerading as
the real thing In dry-as-dust
cracker shells; to those strange
and sawdustlike affairs that grew
up In the middle of crumbly ca
terer's bouchees-to all the awful
panoply of appetizers that did
everything except stimulate or sat
isfy the appetitel
Evening star., 1944-10-12

Very often game needs longer cook
ing than other meat and cooks best
In a covered pan. Because most wild
meat is very lean, fat should be
added.
Otherwise, most of the rules for
cooking poultry and meat hold for
game. Wild meat that is young and
tender may be broiled, fried or
roasted; older meat Is braised or
fricasseed. If the hunter brings in
game of different ages to be cooked
together, the cook will be wise to use
long, slow, moist cooking which
makes tougher meat tender. Allow
ing older meat to age for several
days and then parboiling before
cooking also helps.
Pheasant meat Is much like chick
en-, but dryer. so always needs added
fat. Most chicken recipes are suit
able for pheasant. Roast older birds
in covered pan. Wild duck meat is
darker and dryer than domestic
duck. Roast with strips of bacon on
the breast In a covered pan, and
serve rare to prevent its becoming
dry. Grouse, prairie chicken and
woodcock are cooked alike. Usually
only the breast is cooked by frying,
roasting or broiling.
Many of the small animals that
farmers and gardeners have found
troublesome because of their larger
numbers are good eating as well as
good hunting. Rabbit, opossum and
squirrel meat is light, fine-grained
and generally tender. Only the old
est animals need parboiling before
cooking. Woodchuck, raccoon,
muskrat and beaver meat Is dark.
Woodchuck and raccoon meat needs
parboiling. Muskrat may be soaked
overnight in salt or vinegar solu-
ton to remove gamy flavor.
Some animals take on considerable
fat In late fall before they turn in
for the winter. Remove all fat from
raccoon and beaver meat before
cooking because the fat has q strong
odor. Excess fat on woodchuck and
opossum may be removed to keep
the meat from being greasy but is
good in flavor.
Evening star., 1944-10-12

for them In the surrounding coun-
tryside, this had better be filed in
the incidental intelligence drawer. /.
II you, like us. have been getting
your feet wet regularly In these
recent days of all-out Jupiter Plu-
vius, better look after those shoes
that took such q sloshing. II they
are Of smooth leather, clean them
carefully, and give them q light
coating Of castor oil (soles and alb
before drying. Then put them on
shoe trees, and let them dry at room
temperature. (NEVER put them
near heat.) When the shoes are
dry, polish them and give them a
light coating Of wax. Patent leather
should be rubbed down with vaseline.
Suede shoes suffer most. Let them
dry slowly, brush them gently, and
nap up any slicked down places
with q wire brush, rubber sponge,
steel wool or fine sandpaper. But
don't get too strong armed and rub
clean down to the 4 leather. The
castor oil treatment Is good for the
leather soles of all shoes, or, If you
have it. saddle soap also does fine
softening job. Even though the
official designation of onions as 4
Victory Food Selection expired Sat-
urday, there are still onions and
more onions flooding the markets.
Use all you can, and store as many
others as possible. :. The laundry
soap shortage looks as if it will get
worse before 1t gets better. There
are plenty OF toilet soaps available,
however.
Evening star., 1944-10-12

both and haven't been able to get
rid of them. fought them for three
years.
APPLE JELLY?
REQUESTED by Mrs. p. A. C.,
Alerandria),
Can any Of your readers tell me
how to make apple jelly from the
peelthgs and cores of apples?
\
LEFTOVER SOAP?
REQUESTED by Mrs. A. W,
Silper SPRING.
We have been requested to save
the small pieces of leftover soaps. l
have now several jars of them, but
do not know how to make the best
use OF them. I have tried dissolving
by placing them in a pan with water
and letting them come to a boil. but
only a part dissolved, which after
hardening failed of cohesion and
would crumble. I would highly ap-
preciate any helpful information.
4
PEELING PUMPKIN.
Thanks to Miss E. s., Washington. J
Replying to the request for IAN
easy method of peeling pumpkin, -
Evening star., 1944-10-12
Report to the Housewife

There will be more veal on hand
this week end than we have seer
lately-eSpecially shoulder roaSts
and similar cuts. Also, some markets
will feature plate beef and briskets
OF beef, along with ground beef
Lamb and pork are very scarce, In
deed, and while there are a few
hams to be found for the looking,
there are far too few to come near
meeting the demand. Bacon, too,
continues to be rarity. Meat sum
dries, such as brains and hearts,
and beef, veal and pork liver should
be available IN fair supply.
Therell be plenty of chickens
again, andya very few ducks. Some
speciality markets will have nice fat
squabs-at a price. No geese as yet,
and no guinea hens. Eggs are still
plentiful and reasonable enough in
price.
just about the last call for soft
crabS-the flrst freeze will finish
them. Oysters are more abundant
this week-but also higher in price.
You will find both the selects and
the regulars. The best news is fresh
rockfish-in good supply, and cheap
er than 1t has been. Also recon-
mended are the f1lleted fish, includ-
ing cod, haddock, perch and mack
srel. and Boston mackefel, croakers,
porgies, Norfolk spots, trout and
butterf1sh. Bluefish is good, but ex-
penstve, and there is some fresh
tuna to be found. Both cooked and
raw shrimp will be available, and
there will be plenty of crab meat of
the various grades. Mullet. carp, cat
nsh and eeS round out the list.
Apples are the biggest item in the
produce line-with Eastern Deli
cious, Staymans, Yorks and Grimes
Golden among the best. Oranges
are quite scarce - between season
trouble, say the dealers. There
have been more of those Florida
grapefruit coming in, and good
supplies of the pink variety.
There are plenty of California
grapes, at high prices. on the mar
ket, and the supplies of Eastern
grapes are dwindling. Honeydews,
Persian and CranShaW melons are of
fne quality, and pears, both Bartlett
and seckel, show improvement over
last week. Cranberries, damsons,
hgs, California rhubarb and ounces
from New York are in good supply.
Tomatoes are coming from Cali
fornia now, and priced accordingly.
There are some from New York
State, but their quality Is not too
good. Snap beans are one of the
best buys, and limas are also recon-
mended. Plenty of caulifiower.
broccoli, Brussels sprouts, cabbage,
celery cabbage and squash of vari-
ous kinds are to be had. All the
root vegetables are well represented. |
Cucumbers are very scarce. The
lettuce family Is doing nicely, and
right now the watercress is excep-
tionally fine. Much of it comes
from West Virginia at this time of |
year, and the leaves are tender.
well-davored and large. Celery,
corn, okra, potatoes of both kinds,
Ill sorts OF green's, pumpkins and
eggplant are other worthwhile |
items. Peas are still very scarce.
Here and There: If you plan
70 can any Kieffer pears, remember
that they should have two or three
weeks OF cool ripening beforehand to
Evening star., 1944-10-12
On Cooking Game

With game more plentiful this
1au than in many years and some
ammunition again allowed to hunt
ers generally, many a housewife is
IN need of information on cookery
10 make this wild meat delicious
treat for the whole family.
Cookery scientists at the Mich
igan Experiment Station working
with the State Department of Con-
servation recently prepared a Ieaflet
TO meet Just such a need and pre-
vent waste of this excellent food.
They point out that much game is
discarded after killing because hunt
ers and housewives do not appreci-
ate 1t and do not know how to
keep and cook it properly.
Game has a distinctive flavor
which for the most part is not COM
parable with the meat of any other
group of animals" the leaf1et states.
People eating game 1or the first
time usually try to compare it with
beef, pork or other domestic meats.
One reason for the waste of meat
taken by hunters is that care is not
taken after game is shot so that it
eomes to the housewife edible and
attractive"
Whether game should be dressed
Immediately after shooting or not
depends on the weather, according
to the leaflet. Birds may be car
r1ed through the day without clean
Ing, but In warm weather those
Kept longer than a day without ice
OF refrigeration should be drawn.
The feathers can be left on until
the hunter reaches home. After
the bird is drawn the body cavity
should be wiped dry, but not washed
With water. Most hunters skin game
birds instead Of plucking feathers
because 1t Is easier and makes less
work for the cook, but many expert
game cooks. hold that some OF the
hne flavor Of the meat is lost when
the skin Is removed.
Game animals should be cleaned
the same day they are killed. Many
hunters carry clean paper or cloth
sack in their hunting coats to keep
game clean. Usually animals that
have been shot do not need to be
bled.
An important point for the cook to
remember Is that wild meat is likely
to be dryer and tougher than do
mestic meat. Game leads an active.
vigorous life which keeps muscles
nrm and prevents acquiring much
tat This makes the meat different
from that of domestic animals which
have been confined and fattened.
Evening star., 1944-10-12

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, Womans 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. B. c,
Evening star., 1944-10-12
Fruit
Slaw
3 cups shredded cabbage.

3 cups shredded cabbage.
or
/ small head Of cabbage.
2 tablespoons diced celery.
small carrot, grated.
small apple, cored and sliced
thin.
1 small grapefruit, peeled and
sectioned.
teaspoon salt.
/ tablespoon vinegar.
/ teaspoon sugar.
" cup mayonnaise.
Paprika.
Few springs watercress.
/. Combine the vegetables and
fruits In q glass bowl. Add salt,
vinegar and sugar to the mayon-
naise stirring until all the in
gradients are thoroughly blended.
2. Combine the vegetables and
the mayonnaise, tossing together
lightly. Sprinkle the top of the
sealad with paprika and garnish
with watercress. Serve at once.
Amount: 6 to 8 servings.
Evening star., 1944-10-12
By the Vicfory Chef

with . hard mixture Of cream
cheese. minced onion, Worcester
shire sauce, cayenne and salt. To
make these, the raw peppers have
been scooped out, the stufIing tightly
pressed in and the whole set to chill
until time to serve.
Then the peppers are sliced
through carefully, and each stuffed
slice placed, very cold, upon q round
OF piping hot buttered toast and
served at once. The contrast of
temperature and Of texture is most
interesting.
In = round silver bowl there Is q
Evening star., 1944-10-12

HOW TO FOLD IN EGG WHITES.
Thanks to Mrs. H. F. c., Bethesda. J
Mrs. L. G., Washington, requests
how to fold in egg whites. From
Betty Crocker Cook Book of AL
Purpose Baking:
Beat egg whites with a rotary
beater until they will stand up in a
peak when the beater is pulled out
of them. Watch carefully after they
begin to look white, as they should
still look fine grained and glossy. II
they look dry or curdled, 1t means
they are overbeaten and will not
hold the air as well. Drop mass OF
stiff1y beaten egg whites onto
beaten batter. Then cut
down through batter with edge of
spoon. Turn it and bring It up
along the side of bowl-and fold
some of the batter over the mass Of
egg white. Then turn spoon and cut
down through batter again-and
continue gently cutting and folding
until egg white is distributed
through batter, being careful not to
lose the air beaten into whites. When
recipe calls for a meringue of the
egg whites with part of the sugar, to
be folded in last, cut and fold in
The same way"
Evening star., 1944-10-12
Thanks to Mrs. J. II. H.,
ArIiu0t0n

In answer to Mrs. L. G., Washing
ton, for description of folding In
egg whites" I must say that this
would be much easier to snow or
demonstrate than to describe. i am
a home economist, and this process
Is one that I have demonstrated
many times. "Hows and Why's of
Cooking" by Halliday and Noble,
Evening star., 1944-10-12

which appeared in your paper a
few evenings ago, 7 submit the
following:
Do not peel pumpkin. Wash
thoroughly and cut in pieces of con-
venient size, steam or boil. Steam
Ing leaves no excess moisture to
be removed. When pumpkin is done
skin may be as easily removed as
that Of boiled potato. The skin
does not affect the flavor of the
pumpkin.
KEEPING CHILD COVERED?
REQUESTED by Mrs. Z. r. s.,
Bethesda)
Can any reader tell me how to
keep 7-year-old covered? He
sleeps In a double bed alone and
kicks cover of continually.
Evening star., 1944-10-12
Readers Clearing House
description which I am

gives description which I am
quoting:
I'm angel cakes we fold the other
ingredients-sugar and f1our-into
the egg whites; whereas in sponge
cakes we reverse the order and fold
the whites into the other ingredi-
ents-egg yolks, sugar and flour.
The folding movement, however, is
essentially the same for both cakes.
THE folding movement: Tip the
bowl slightly toward the right hand
and, with the bottom of the wire
egg-whip hold near and parallel to
the side of the bowl. gently cut
down through the egg whites. AS
the bottom of the bowl Is ap-
preached, gradually shift the posi-
ton Of the egg-whip until 1t Is
brought along parallel to the bot
tom: then as the opposite side of
the bowl Is approached, again shift
the position of the egg-whip so
that as 1t is brought up 1t is parallel
to that side. When the whip comes
to the surface, turn it upside down
so that it faces the bottom of the
bowl. At the same time, carry it
across to the other side of the bowl,
holding it just above the surface of
the mixture and moving 1t gently
to avoid swapping OF the mass of
material clinging to It, This whole
process constitutes one complete
revolution of the whip and is the es-
sential movement in folding. Each
time it is made, the bowl should be
rotated through an agile of about IS
degrees, thus bringing new portion
Of the mixture into contact with the
whip at each of its revolutions.
For angel cakes, the folding proc
ess begins with the addition of the
first portion of the sugar to the egg
whites and is repeated after the ad-
dition of each successive portion Of
sugar and -four. Finally, after the
ingredients are seemingly combined,
the folding movement Is continued
for short time longer, as we work
for about two minutes.
For sponge cake, folding begins
with the addition of the beaten egg
whites to the mixture of egg yolks,
sugar, flour and water and Is con-
tinued until no flakes of egg white
are visible, then for about two min
utes longer.
If the folding is very gently done,
there seems to be no particular dam
ger Of overmixing in any reasonable
period OF time; but rough handling,
even for a short time, is disas-
trous. ="
1 believe the wire egg-whip is one
OF the necessary utensils and that
the handling as stressed above
should be very gentle, indeed, 80 as
not to break the air cells in the egg
white which has been beaten. It
may take a little practice, too, to
achieve best results, but the proc
ess itself is quite simple.
CHOPPED PICKLE
Thanks to Mrs. M. W. c.,
Annandale, Va
I would like to submit an old
family recipe for Chopped Pickle"
which I always make in the fall:
l peck green tomatoes, large head
cabbage. l dozen large onions, l
dozen green or red sweet peppers.
l bunch celery (optionaD. Grind
vegetables and drain of water. Put
l gallon vinegar in large kettle
with 3 pounds brown sugar, 2 table
spoons celery seed, 2 tablespoons
white mustard seed, 2 tablespoons
salt, ! box mixed picking spices
(tied In piece Of cloth, add ground
vegetables. Bring to boil; then
Evening star., 1944-10-12

simmer for 1Ea hours. Put in air.
tight jars and seal. This pickle is
delicious.
POTPOURRI OR ROSE JAR.
Thanks to Mrs. W. W. c.,
Alexandria,
For Mrs. D. F. R., Washington ::
The past summer I was most for
tunate while visiting friends in
Clarke County, Va, to find in a very
old scrapbook this rare formula for
q Rose Jar.
The exceeding fragrance of my
childhood teachers Rose Jar had
haunted me for years and you can
imagine my Joy in securing her
recipe.
Rose Jar: Dry your rose leaves on
platters for about 10 to IA days, then
mix with the following: Violet, II
ounce: rose, "a ounce; heliotrope, "
ounce; oil chris, 10 drops; berga-
mot. 10 drops, eucalyptus. 20 drops;
melissne, 20 drops; orris root,
ounce; mace, u teaspoon; cloves. II
teaspoon; cinnamon, Il teaspoon
This is the finest recipe for Rose
Jar I've ever found. If you cannot
print 1t at once, do so on some future
date. I did not have this one when
some were printed last summer or
l would most certainly have sent it
In. consider 1t a rare thing.
Evening star., 1944-10-12
REMAKING CURTAINS?
PAMPHLETS WANTED?

(Requested by Mrs. J. M. ~,
Washinoton.)
l have been enjoying the Readers
Clearing House for a long time; 1t
Is extremely interesting. I hope that
some one will be able to help me.
I have some narrow rufled cur
tains that would like to make
into wide ones, using two to make
one. But I don't know how they are
sewed together. even though I have
seen them used that way on win
dows. I want to hang them criss-
cross.
Also, could some one tell me what
to ask for that deal with
moths and sflverflsh? I seem to have
Evening star., 1944-10-12
BABY TRAVEL PAMPHLET.
Thanks to Mrs. E. A. p,

WuSHlUgLOH.J
am a regular reader of your
column. Lately I have noticed many
letters discussing arrangements for
travelling with babies. Recently a
friend showed me very nice bull
letin on the subject issued by the
Children's Bureau of the United
States Department of Labor entitled
IF Your Baby Must Travel in War
time" I think any mother who is
about to start OF on a trip should
have this bulletin. This neighbor
gave me copy and told me that any
mother could get one by writing the
superintendent of documents and in
cluding cents.
Evening star., 1944-10-12

Here and There: If you plan
70 can any Kieffer pears, remember
that they should have two or three
weeks Of cool ripening beforehand to
The Waterbury Democrat., 1944-02-09
NOTICE
NOTICE

Advertising hearing on applica. tion of the Brook Street, Garage, IS Brook Street, Waterbury, Conn. (by Jack H. Harris, 32 Willow Street Waterbury, Conn.) for a Repairer's License.
 Hearing to be held on February 23rd, 1914, at 11:45 A. M. in the Office of the Mayor. City Hall. Wa terbury, Conn. 2-9-3t
The Waterbury Democrat., 1944-02-09
NOTICE

Advertising hearing on applica- tion of the Hamilton Service Sta ton, 576 Hamilton Avenue, Water bury, Conn. (by Herman A. Bernier, 40 Dougherty Street. Waterbury, Comb for a Used Car Dealers h. cense.
 Hearing to be held on February 23r 1o4A at lI:20 A. M. in the Office Of Glae Maycrs City Hall. Wa terbHy. Com. 2-o-st
Evening star., 1944-09-07

course Of uttering many fallaaies, Dr..
Hansen occasionally drops an egg of
good common sense. He recently did so.
He said that we can really contribute
to fun employment II we lift some Of
the taxes frAl the business structure.
DR.. Hansen old not make the following
suggestions. but they may be added to
his formula. We can ease the tax
burden by reducing somewhat the ma
tional debt. Why not sell the surplus
and apply the funds to 4 beginning Of
debt liquidation? Then sell those war
plants that are salahle and reduce the
debt some nlore7 This would be moving,
however falteringly, toward more EN-.
ployment through somewhat lower taxes.
But what Il more likely to happen Is
that the New Deal will combine the
two remedies Of Brothers Bowles and
La 0uardia by keeping the big price
administration payroll. holding the sur
plus Oh the market to keep prices up
and, tn addition, paying people for not
working. This will increase the debt
some more, win eventually promote In
dation and give Mr.. Bowles more to do.
This Is the vicious circle that New
Dealers call the new economics.
tRslsassd by the Associated NsvspsDsrs,