davidaulloa/AmericanStories huggingface dataset:
Evening star., 1944-03-09

Liver is an outstanding value for
the food essentials it contributes to
the diet. Like all meat, it is an ex-
cellent source of complete protein
and of the B vitamins, thiamine,
riboflavin and niacin. 1t also con-
tains a generous supply of phos-
phorus, iron and vitamin G.. Just
one serving of liver satisfies the
normal persons need of vitamin A
for several days.
To take advantage of this food
value liver should be served often.
AS when serving any food frequently,
serving liver in a variety of ways
makes it possible for the family to
be enthusiastic each time it appears
on the table. Be on the lookout
for different liver recipes to try.
Swiss style liver is a new way to
serve this meat and it is suitable
for beef. pork, lamb, or calves liver.
Evening star., 1944-03-09

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 a few days for your
request or suggestion to appear.
The great number of letters be-
ing received, together with
space restrictions make 1t i'm
possible to keep up with the
daily mail. For the same rea-
sons, duplicate or similar reci-
pes cannot be printed.
B. g.
Evening star., 1944-03-09
Report to the Housewife

Veal is the news of the week In
the meat departments. Although
1t costs good many ration points,
1t has been so scarce of late that
many a housekeeper will try to
budget for a nice outlet or shoulder
roast to "splurge" over the week
end. Otherwise she may indulge in
any cut of pork her little heart de-
sires, at the new lower ration values.
or chuck or rib roasts of beef. Lamb
Is very tight-little or none being
found in most markets.
There seems to be a varying opin-
Ion about chickens this week. Some
dealers report decided shortage of
all poultry; others say that they
can supply good fryers, but no stew
ers and few bakers. Some say the
quality is good for the most part
on the other side of the picture one
hears that quality is rather poor.
l suppose 1t will be a matter of how
clever you are at picking out your
chlcken to be sure of getting good
one. Eggs continue plentiful and
should be a bit cheaper this week
end than last.
FISH supplies are adequate, with
the first shad from Chesapeake Bav
the big news item. Weather will
determine how large supplies will
be received, and the supplies will
determine the price. Also plentiful
and new are fresh rockfish-big
Fellows, too-fresh founder and
founder fillet and sea bass. Frozen
butterfish and frozen Spanish mack
erel will be available, together with
haddock and perch fillets. Limited
In supply are herring, trout, croakers
and porgies. Whiting will be scarce
and so will shrimp. Temperament
tai things, shrimp) Oysters are
recommended and crab meat and
clans will be stocked in good supply.
Produce repeats the picture of
last week-plenty of everything ex-
cept onions, and prices pretty much
unchanged. Especially good are the
greens (nearly all varieties. snap
beans. squash, baby beets, cabbage,
celery, peas, mushrooms and the
lettuces. Broccoli is poorer in quail
ity than it has been, and not quite
30 plentiful, but is still very rea-
sonably priced. Tomatoes. shall
lots, chives, leeks and young car
rots are good buys. Lighter in sup
ply than they have been are lima
beans, water and land cress, en-
dives, anise, chicory, new potatoes
and caulifower. Specially stores
have magnificent punches of as
paragus and some nice young-look-
Ing artichokes-but don't ask me
the price!
Bananas are scarcer this week, as
are pineapples, coconuts and straw
berries. There is good rhubarb to
be had, and fine York apples, highly
recommended for cooking purposes.
especially. Plenty of oranges and
grapefruit to give you that vitarnin
G. And there are some pears
Evening star., 1944-03-09
New Cabbage
Dish

Comes the day you want to
save some meat ration points, lay
hold of an average-sized head of
cabbage and cook 1t to just short
Of being tender. Then cut it into
coarse shreds-not too fine.
Have ready a pint Of medium
heavy white sauce, q cup of
grated cheese, half q cup Of
cracker or stale bread crumbs
and a few dabs Of butter.
Now butte ra baking dish and
place a layer of cabbage on the
bottom. Sprinkle q layer of
grated cheese, season with salt,
pepper and paprika and then
pour on a thin layer Of cream
sauce. Continue this way until
all the ingredients are used up,
finishing with cream sauce. Then
cover with the crumbs and the
dabs Of butter. Set in q medium
oven until the crumbs are nicely
Drowned. No meat Is needed to
make dinner. A salad Of apples,
nuts and celery, dressed with
mayonnaise and q berry pie win
round out q good meal.
Evening star., 1944-03-09

salad bowl. Have well chilled crisp
lettuce as the base. Tear the leaves
don't cut them. Then add some
green onions-tops and all--cut fine,
And some radishes cut in paper thin
slices. Tear up bunch or two Of
crisp, tangy watercress. And don't
forget a great tablespoonful Of
chopped parsley. Parsley Is much
better as salad herb than as q
mere decoration. For change, for
get about cut up tomatoes. Do they
really help a salad? Often I think
they merely make 1t messy.
And then q bit of cheese-good,
crumbly American blue cheese Is
wonderful. And now a dressing of
one part vinegar (tarragon, If we
have it, and then three parts of the
best olive oil, seasoned with salt and
pepper and mixed well. This goes
over the green's and with our wooden
fork and spoon we toss it well. And
then We place the slivers of meat
over the top-it may be beef or veal
or chicken or tongue-or a little Of
each. The neighborhood delicatessen
man will come to the rescue.
Great plates of this salad-fresh
toast with all the butter we can
spare and here is q grand main
course.
Maybe this seems q trifie skimpy
for dinner-so we choose a couple Of
cans of thick soup-maybe a good
cream Of mushroom-and serve 1t
first. We fry a handful of little
cubes of bread and scatter them over
the top as croutons. A bit of the
parsley borrowed from the salad and
minced extra fine is dropped on top
of each dish of soup to give 1t Q
festive spring touch.
Then, with soup and grand chefs
salad, we may think of dessert.
Somehow, just thinking of this
array of lovely things, makes me
think of cherry pie-tart and snappy
We can save q lot Of sugar to good
advantage.
Then big cups of good coffee
with the story Of the evening: This
is about Brooklyn, N. Y, and Balti-
more, Md. 1t seems that a Brooklyn
man went to Baltimore to work in q
war plant. He went to live with q
fellow worker The next morning
they left home together and on the
walk to the plant the Brooklyn man
saw his first oriole. 1t was singing
madly and looked ravishing. "Oh,
look at de boidl" said the Brooklyn
lite. ''Taint boid--that's b-i-r-d!"
said the Baltimorean. Maybe" said
the Brooklynite, "but it LOOKS like
a boid!"
Evening star., 1944-03-09
Greens Are for Spring!

And now we come to look for the
new greens of spring. Young car
rots are coming in from the earliest
gardens in the warmer parts Of the
country, new peas, fresh green's
and there are always the frosted
numbers to help out.
But with spring coming on apace.
we have a hankering for the things
that grow, these days. One visions
a country woman hunting dande-
lions alongside the road, and what
some people call "pot herbs" are
coming into their own.
If we have just one small lamb
chop per person, we can arrange a
pleasant spring dinner that is easy
on the ration points.
First, we broil the lamb chops
just plain broiling-a real change
Evening star., 1944-03-09
PotatoPuffs
Delicious

Certain foods are in greater abun-
dance than others during various
periods of the year. Those which
are plentiful will be featured in the
stores as Victory food selections. :"
1t is up to every patriotic home
maker to include these foods often
in her menus-by doing so, precious
ration points will go further.
For the next several months both
Irish and sweet potatoes will be
abundant. A wide variety of eco
nomical point-stretching main dishes
may be prepared with potatoes as
one of the principal ingredients.
Small amounts of point-rationed
foods such as cheese and meat may
be added to potatoes with milk and
seasonings to make q low point
meal.
Potato puffs can be the solution to
many main dish problems.
POTATO PUFFs.
6 large potatoes.
l cup hot milk.
tablespoon butter.
teaspoon salt.
1s teaspoon pepper.
tablespoon minced onion.
" cup finely diced celery.
u cup finely diced green pepper.
slices bacon, diced.
Wash baking potatoes and bake in
a hot oven, 4500 F., for As to so
until tender. Cut length
Evening star., 1944-03-09
WaterCress
Recipes

Good news about eggS-"More
eggs coming into the market" say
market reports. Are you looking
for new ways to use them? Here is
an interesting recipe for making
eggs into real main course dish
for lunch or dinner.
EGGS WITH FISH, wATERCREss
hard-cooked eggs.
2 tablespoons mayonnaise.
u teaspoon salt.
Dash paprika.
bunch watercress.
tablespoons margarine or but
ter.
tablespoons flour.
2 cups milk.
l teaspoon salt.
Dash pepper.
/ cup faxed, cooked white fish or
finely diced ham.
Cut shelled eggs in half length
wise. Combine egg yolks with may
onnaise; Il teaspoon salt and pap
rika. Add u bunch finely chopped
watercress. Fill eggs with this mix
ture. Make white sauce of fat, flour,
milk, salt and pepper. Stir fish into
white sauce. Add eggs. cover, cook
over low heat about Is minutes or
until eggs are thoroughly hot. Then
add u bunch watercress leaves
coarsely cut and stems cut in Il :
inch lengths. Serve Immediately
garnished with short cut sprays of
watercress. Serves four.
Here Is a delicious recipe for
cooked cabbage conforming to all
the rules for proper vegetable cook
ing:
Cook vegetables in little liquid
Cook as short a time as possible
Just until crisp-tender.
Use all the cooking liquid.
QUICK CABBAGE AND WATER
CRESS.
2 tablespoons fat.
l cup diced onion.
Glove garlic, garlic (if desired.
/ cup diced raw tomato, or
cup tomato pulp.
/ teaspoon salt.
Dash pepper.
Dash powdered cloves.
/ pound Is cups coarsely shred
ded cabbage.
! bunch watercress.
Saute onion and garlic in fat
Add tomatoes and seasonings anc
cook slightly Add cabbage and wa
tercress stems cut into 4 inch
lengths. Cover tightly and bring
to a rapid boil. Reduce heat and
cook until cabbage is tender-crisr
(about II minutes. Add coarsely
cut watercress. Toss lightly with a
fork and serve Immediately. Serves
four.
Evening star., 1944-03-09

You'll find them a real food JOY next
winter-that is, If you leave any
until thenl They are delicious
picked green and eaten like peas or
young limas. Speaking of soy
beans, don't overlook that fine ready
bake mix put out by a well-known
firm. 1t is full of soybean grits and
has dozens of uses besides the many
printed on the package. War
requirements for canned fish during
the 1944-5 pack year will be slightly
less than during the year ending
February 20. Approximately the
same quantity of salmon but less of
other types of canned fish will be
needed. However, the armed
forces are scheduled to get more
canned grapefruit juice than they
have before,
Evening star., 1944-03-09
Skill With a Skillet

What is the most popular kitchen
utensil? If a poll were taken on
this question. the answer would
probably be-the skillet! And the
reason-it's versatile!
If you're skillful with your skillet,
you can use it for almost everything
from making English mullins to
popping corn. And If you haven't
learned to use it for making good
Evening star., 1944-03-09
By the Vicfory Chef.

from the melanges to make meat
60 further. In the center Of each
plate goes the chop. And then all
around 60 the heaps Of green's
turnip tops or spinach, carrots and
peas and boiled new potatoes. Here's
a decorative plate-and fairly ram
pant with vitamins.
And here is another lovely dinner
to do homage to spring: A huge
green salad. touched up with meat
of any kind, cut julienne-that is,
Of cheese.
Let's make one of these whole
meal salads. In some fine restau-
rants, it is called a chefs salad"
Start with a cold, broad and deep
Evening star., 1944-03-09

Ask your grocer for Sen
Giorgio Spaghetti-and Maca-
roni and Noodles Here's Q
recipe you'll be delighted vith
SPAGHETTI RoYAtl
n lb. San Giorgio n cup condensed
Spaghetti tomato soups
I lb. ffankfurters e., al,
fine dash Of peppss
4 tbsps. fat cups hot vaese
Cook spaghetti unti1 tender. drain. Slice
frankfurters thin. Saute with onioas h faa
Add tomato sauce, seasoninGs and vsesa.
Stir in tbsp. -four paste. Simmer sboue
20 minutes until sauce thickena Place
cooked spaghetti IN serving dish. Poue
sauce over spaghetti. Mix lightly. Serves 4
This recipe will be even better if you -
San Giorgio Spaghetti S<see, q perfect bleo4
of tomato paste. imported olive oil. seascseA
vegetables, spices and seASooioea
Evening star., 1944-03-09

Your first taste will tell you why
women are so excited about
San Giorgio Spaghetti. Here is
spaghetti so good folks pass
their plates for more-quick!
, You see, every ounce of San
Giorgio is "slow-cured" >. set
aside in the finishing to mature
in Natures oVn time. And
nothing proves the value of
"slow-curing" like the eating.
You'll discover "slow-curing"
means finer, frmer texture
never soggy. And fuller favor
never firing. San Giorgio is
another name for "sure hit"
Evening star., 1944-03-09
BY Betsy Cas1ceH,
Women's News Editor.

Womens News Editor.
around, but they taste like the tag
end of the season-wfich they are.
Here and There: Good news
for you spice addicts-Two spices,
cloves and allspice, are now in such
large supply that VIA has lifted
restrictions on them entirely. This
is because shipping from South
America, India and the West In
dies has become safer and easier.
-: Restrictions on mace and nut
meg have been eased. Store a
little lard while it is so plentiful and
OF the ration list. This isn't hoard
ing-the Government asks you to do
it. =. Grow soybeans in your gar
den this summer, advise the experts.
Evening star., 1944-03-09

Mrs. E. A., SilUer Spring, and
Mrs. c. T., Mrs. F. OH, Mrs.
M. B., A. E. D. and Mrs. M. A. r.,
all OF Washington, for submit
ting their Uersion OF "Old
Rhyme" Which 1oere similar to
the ones printed above.)
Evening star., 1944-03-09
(ThdnkS to Mrs. E. E. B.,
ArlinQton, Vd.)

ArHngtOn, va
Perhaps the rhyme requested by
Mrs. F. B. j., Washington, in The
Star of March 2, is the one I knew
when a little girl in Ohio. I re-
it as follows:
She that washes Monday
Has all the week to dry.
She that washes Tuesday
Is the next neighbor by.
She that washes Wednesday
Is thrifty dame.
She that washes Thursday
Would wish to be the same.
She that washes Friday
Does so from direst need.
She that washes Saturday
Is a dirty one indeed.
Editors Note - Many thanks
to Mrs. d, w. A., jr., CheUerly,
Md; Mr.. J. p. C, Alexandria;
Evening star., 1944-03-09
KEROSENE SPOTS;
INDIA INK STAINS:
DIRTY FLOUR SITTER.

(Thanks to "A Mere Manu.
In one issue of your page noticed
three requests for the following
items:
Kerosene Spots on Carpet: Kero-
sene evaporates, but much more
slowly than water. 1t will eventually
disappear, but more quickly if
placed outside in the sun. Gasoline,
benzene, benzol, dry-cleaning fluid
or carbon tetrachloride will remove
kerosene quickly, but as they are
all either offensive in odor or dan
gerously inflammable or explosive
must be used outside in the open air.
India Ink Stains: India ink is
carbon particles (soot) suspended in
a liquid which becomes insolable
on drying. A hot solution of borax
will dissolve the binding liquid after
which washing with mild soap suds
will remove most of the carbon
black. Unless the fabric is cotton
Evening star., 1944-03-09
Readers Clearing House

minated Manuscripts" by Henry S.
Borueman, published by the Penn
'sylvania German Society, Norris
town, Pa.
Peter Hunts paintings on furni-
ture are copied from the 18th CEN
curry paintings, fraktur birth and
baptismal certificates, ETC.; painting
on barns, sgrafflto (pie plates, etc.
ware and dover chests. Their fur
niture was crudely made, because
they were pioneers and tools and
wood had to be made and cut by
hand. One store advertised the fur
niture as having been made by
Shakers in Pennsylvania, which is
wrong, for there were no Shakers
in Pennsylvania. The painting was
done by the Pennsylvania German
pioneers, 1888 to 1903. Swiss and
Germans of Lutheran, Reformed,
Mennonite and Seventh-Day Bap-
lists (of Ephrata were the latter
and the furniture by any one who
had the mill.
Evening star., 1944-03-09
NIGHT-BLOOMING CEREUs,
(Thdnks to Mrs. A. L. H.,
W1shinqton.)

WdShfngt0n.)
In answer to Mrs. D. B. WIS re-
quest about night-blooming cereus.
The new shoots are not suckers
After a while leaves will come on
them. I have two plants and last
year one Of them had two blooms
on the leaves that was on one of
these long shoots. In the summer
I put my plant out Of doors where
it gets the morning sun, and think
that helps with their blooming. Do
hope your plant blooms again this
year!
I am wondering If any of the
readers can tell me If they have
ever heard of pink or red night
blooming cereus?
Evening star., 1944-03-09

wise slice of the top and scoop
out contents. Mash potatoes, add
ing enough hot milk to make fluffy;
add butter and seasonings. Add
minced vegetables and part of diced
Evening star., 1944-03-09
Photo.

cooked bacon, reserving little for
topping. Fill potato shells, sprink-
ling little bacon on top. Brown
in hot oven, 400 F., for Is or 20
minutes, or until brown.
Evening star., 1944-03-09
try a small piece before putting in

hot borax.
Dirty Flour Sitter: Gluten, one
OF the constituents of flour, is water
absorbent but not soluble. It forms
a sticky paste with cold water. Soak
the sitter in cold water until the
gluten softens, then place in boiling
water containing borax. Clean the
wires with stiff bristled brush. An
old toothbrush will serve. Unless ac-
cidentally dirtied, why not keep the
sitter in the flour bin?
Evening star., 1944-03-09

main dishes, you haven't begun to
realize what life-saver your skillet
can be these busy days.
Many of us are doing war work
in addition to housekeeping, and it
is an added chore to come home and
cook dinner for hungry family.
Skillet-cooking provides one hot
dish with minimum effort. It's
time saving, and If you own hand
some copper-clad stainless steel
skillet you can bring it right to the
table and serve your dinner from it
piping hot.
Try the following tasty dishes.
They call for inexpensive ingredi-
ents, they're simple to make; they
save fuel and they're perfect skillet
dishes:
BARBECUED FRANKFURTERS.
IL frankfurters.
II. tablespoons flour.
3 tablespoons water.
l cup water.
q cup ketchup.
3 tablespoons vinegar.
3 teaspoons sugar.
1la teaspoons prepared mustard.
Cut frankfurters in half length
wise; place in skillet. Combine flour
with 3 tablespoons water. Add re-
naming water, ketchup, vinegar,
sugar and mustard; mix well. Pour
over frankfurters. Cover and SIM
mer 30 minutes. Approximate yield !:
Is portions.
REGAL HASH.
! large onion, minced.
4 tablespoons fat or salad oil.
4 cups raw potatoes, diced.
4 cups cooked beef, diced.
Salt and pepper.
n teaspoon Worcestershire sauce.
2 cups water.
Cook onion in fat or salad oil in
skillet until golden brown. Add re-
naming ingredients. Cover and
cook over low heat until potatoes
are tender. Thicken with flour
mixed to a smooth paste with. an
equal amount of cold water, if de-
sired. Approximate yield: 6 por-
tiOnS.
SUCCOTASH FRITTERS.
2 cups sifted flour.
teaspoons baking powder.
X teaspoon salt.
2 eggs, beaten.
l cup milk.
2 tablespoons melted cooking fat.
l cup lima beans, cooked or
canned.
/ cup kernel corn.
Mix and sift flour, baking powder
and salt. Combine eggs, milk and
fat; add gradually to flour mixture;
stir until smooth. Add lima beans
and corn. Heat fat In skillet to 375
degrees Fahrenheit. Drop mixture
by spoonfuls into fat and fry 2 to
8 minutes, or until golden brown.
Drain on absorbent paper. Ap-
proximate yield: 6 portions.
Evening star., 1944-03-09
OLD RHYME
(ThankS to Mrs. J. M. W,

oJL IGI1 WE
(ThankS to Mrs. J. M. W,
Arlington, Vd)
In answer to Mrs. F. B. Us request
for an old rhyme dealing with a
prominent housekeeping problem,
washing, I am submitting the fol-
lowing nursery rhyme, the source of
which is my small daughters Tall
Book of Mother Goose:
"They that wash on Monday
Have all the week to dry;
They that wash on Tuesday
Are not so much awry;
They that wash on Wednesday
- Are not SO much to blame;
They that wash on Thursday
Wash for shame;
They that wash on Friday
Wash in need;
And they that wash on Saturday
Oh! they are bad indeed"
I enjoy the Readers Clearing
House very much and am clipping
and filing those recipes and other
suggestions which I particularly
like. especially appreciate new
housekeeping hints.
Evening star., 1944-03-09

in the hot soup. I have made this
many times and it will satisfy the
most particular gourmet.
From Soups, Sauces and Gravies, u
by Cora, Rose and Bob Brown.
Editors note: Thanks also
to Mrs. J. T. F., Washington, for
q similar recipe.J
The Ypsilanti daily press. (Ypsilanti, Mich.) 1928-1962, 1944-05-08
NetUs From BeiieuiiIe

sweet peas and daisies. and cor.
sages OF yellow flowers were pre-
scented those who served These
were gifts OF DIT and Mrs. Spriggs.
and Mr.. and Mrs. Henry Pullen
Mr.. and Mrs. Wagar's flowers were
gifts from Harold sherman who is
in the armed forces stationed al
Jacksonville, Fla. Both the living
room and dining room were adorned
with floral greetings. Is in all. one
being a bouquet OF fifty yellow
roses.
At the table Mrs. Orlo G. Roberts
and Mrs. May W. Alban presided
from 3 to 5. Miss Margaret Hope
and Mrs. Jennie Miller from 10 :.
and Mrs. Nina Todd and Mrs. Alice
Fischer from : 10 8.
The large wedding cakes, ligh,
and dark. were beautifully decorat-
ed with yellow roses. a gift from
Mr.. and Mrs. WILDER Sherman
Friends were present from Wayne,
Dundee. Milan Dearborn, Wyan-
dotte, Willis. Ypsilanti, Flat Rock.
Leslie, Detroit, and Belleyille.
Mr.. and Mrs. Wagar have lived
nearly all their married life in this
The Ypsilanti daily press. (Ypsilanti, Mich.) 1928-1962, 1944-05-08
VAUesN.rHoRsURN slTIs


Saline. Mich May s-Of interest
20 Saline vas the marriage in Ian
sing " L. Il. Robert Vaughn. son
of Mr.. and Mrs Harold Vaughn Of
Saline valley Farms. and Miss
Ruth Elaine Thorhurn, daughter OF
Mr. and Mis- Leonard Thorburn.
Lansing The ceremony was per
formed iu Mary Sahina chapel OF
the Central Methodist Church with
Rev r. l.. Heats. pastor OF Pill
grim CONGREGATIONAL church. Off
riaung The bride was attended by
her sister. Helen and the brides
maids were Misses poFethy Tobias.
Detroit. and Betty Lou Harris.
Lansing. sorority sisters OF the
bride. Jack Warren. Lansing. was
best man. and the ushers we're H..
Robert Moore Lansing. and L.
Melvin Eppe.hoimer. charlotte, who
with the groom, Just received their
commissions as 2nd II. cavalry Of
ficers az Fort Benuing The bride
Is junior at Michigan State Co.
lege. The groom was graduated
from the Saline High School Those
attending from Saline were the
groom parents. Mr.. and Mrs. Max
Haswell, Mr. and Mrs Donald
Campbell Mir and Mrs. Sidney
White. Mr. and Mrs. William kum,
Mr. and Mrs. John Rule and Mr..
and Mrs Michael Sheehan.
The Ypsilanti daily press. (Ypsilanti, Mich.) 1928-1962, 1944-05-08
Mother Of Hero Soldier
Buoyed by His Return

Poplar Bluff Mo, May s AP-
Buoyed by a double dose OF good
cheer. Mrs. Mary Dodd was in an
improved condition Friday after
arrival Of her soldier-son from the
European war front and the news
that he is 10 remain in this coun-
try.
DR.. W. l.. Brandon said that Mrs.
Dodd. critically i'll for several
months, showed marked improve
ment after the arrival of her son,
Staff Sgt. Everett L. Dodd. Jr.
You don't need 10 worry about