davidaulloa/AmericanStories huggingface dataset:
Evening star., 1944-03-02
Stuffed Cabbage Is Treat

Cabbage has undoubtedly had
one, OF the most inustrious of veg
etahle careers! Once worshiped
as a deity by the ancient Egyp-
tians, this humble green vege-
table was credited with possess
ing the power of preventing
drunkenness by the epicures of
Greece and Rome. Today 1t Is
praised by nutrition authorities
as one of the most valuable of all
vegetables from a dietary stand
point. And right now it is so
plentiful that it has been made
a Victory food selection.
One of the most satisfying and
delicious main dishes for mid
winter dinner service features q
head Of cabbage cooked whole,
stuffed with meat or fish. In
this excellent flavor combination
are united two of the most
wholesome foods.
To prepare cabbage for stufnng
with meat or fish, remove the
outer leaves from a medium sized
head of cabbage. Place the whole
head in a large pan of boiling,
salted water and cook rapidly,
uncovered, for approximately Is
minutes. Remove from boiling
water and cut inner leaves from
head of cabbage. Stuff with
creamed leftover meat or fish.
Evening star., 1944-03-02
Report to the Housewife

manufacturers Of such foods win be
advised as quickly as possible as to
the quantities Of scarce materials
which will be available in 1914 for
the production of infant foods. II
|sufIlcient ingredients are available,
output of these foods will probably
be stepped up to meet increased de-
mand. =. An Informative and also
amusing booklet, Eat Right to Work
and VIM" has been compiled by
Swift g. Co., and contributed by
them to Americas About War Ef-
fort through the National Nutrition
Program. The first water bath
Gamers to be manufactured since
1941 will be made this spring for
use in home canning. These may
be used for canning tomatoes, fruits
and other acid foods. Like other
protein foods, fish does better when
cooked slowly at low heat, says the
USDA home economists. So instead
of boiling-simmer that next deni-
zen of the deep in well-seasoned
water. It may take bit longer
but the tenderness and flavor speak
for themselves.
Evening star., 1944-03-02
Jar-Brining New Cabbage

Though the usual season for
krauting or brining cabbage is the
fall, small supplies for family use
this spring may be put up now in
glass jars from the new fresh South
ern cabbage. A jar of 2-quart size is
ideal for the purpose because it
holds just 4 pounds of cabbage
shredded and mixed with salt.
To make brined cabbage, remove
the outer leaves of the cabbage
head, wash the head, drain, cut in
quarters, remove the core and shred
into large bowl. With the hands
mix cabbage thoroughly with salt.
Use salt labeled pure granulated, 4"
flake" (also called dairy or me
dium." Do not use table salt or
rock salt. Mix 8 teaspoons of salt
to 4 pounds of cabbage. Pack the
mix firmly into clean jars, pressing
down the cabbage until juice runs
out and covers it. If the juice does
Evening star., 1944-03-02

chicken In an iron pot-an interest
ing, luscious creation-good to cook
either indoors or over an open OUT
door fire:
Joint the chicken into portions
and dust with salt and pepper. Now,
In an iron kettle melt two or three
spoonfuls Of bacon fat and in this
hot fat cook the chicken until each
Il piece Is well Drowned. Then stir in
10 spoonful Of flour per chicken and
let the flour brown well. Then add a
cupful or so Of good broth, to which
. spoonful Of meat extract Is added,
II possible. Cover the kettle and
simmer until chicken is tender, add
ing broth II 1t dries out. The length
OF time required depends upon the
disposition of the chicken-but
sooner or later, you'll win. When
tender, arrange the pieces of chicken
on a platter, season the sauce well
with salt, pepper and some chopped
parsley. Bring to q boil and pour
over the chicken. Garnish with
quarters Of chilled tomatoes. Serve
with cottage fried potatoes and
string beans.
And speaking of grand way to
serve string beans-choose young,
tender beans and slit them length
w1se-or some canned or frozen beans
come In that shape. When they
are cooked tender, drain of the
liquid. In a saucepan place enough
olive oil to c~'er the surface. When
it Is hot add medium sized onion
minced very fine and heat it through
but doi,'t brown it. Into this oil
and onion mixture, place the string
beans and stir carefully but thor
oughly, seeing that each bean is
given a thin film of oil and onions
scattered throughout. Serve very
hot-realy delightful. This is an
Italian conceit-worth trying.
In conclusion, here is a French
restaurant recipe, but not too diff
ficult to make in even the ordinary
Kitchen: Prepare one spring chicken
for each two servings, quartering
and wiping dry. Then brown in
butter or notwithstanding enough
flour to rub into the butter easily.
Brown this -four. Now, to this add
(for each chicken used a wine glass
OF Madeira or sherry wine and one
cupful Of good broth. When the
chicken is tender place on a platter.
Then cook the sauce down to de-
sired thickness (probably down
about one-hal), strain through a
fine sieve and pour over the chicken.
This is a sauce which depends
largely on the taste sense of the
cook--it calls for a careful blending
OF the Madeira or sherry flavor with
the broth.
IT you happen to have some brown
sauce or brown gravy on hand use
spoonful or two when adding the
| broth.
Evening star., 1944-03-02
and cover with the sliced, sweetened
berries, then spread lightly sweet


berries. then spread lightly sweet
ened whipped cream over the berries.
Combine fine cracker crumbs with
the teaspoon sugar and mix in melt
ed butter with a fork. Sprinkle
crumbs over pie and garnish with
whole berries.
The cream filling may also be
served in sherbert glasses, topped
with the strawberries, whipped
cream, etc.
This recipe seems long and in
volved, but If taken step by step 1t
really isn't hard
Hot Milk Cake: Two eggs, well
beaten, l cup sugar, l cup flour
(cake -four, teaspoon baking pow
der, 2 tablespoons butter in u cup
milk Cheat together), teaspoon
vanilla.
Beat eggs. add sugar, .sift -four
once, measure and sift again with
baking powder, add to eggs and
sugar, add warm milk and butter
lastly fiavoring.
Bake in 400-degree oven and when
cool spread with favorite frosting
Pineapple Cake: One stick or u
cup butter, III cups sugar, / tea
spoon vanilla, u teaspoon salt, :
egg whites, cup crushed pineapple
21a cups cake flour, 3 teaspoons bak-
ing powder, 4 cup water.
Cream butter and sugar together
Add the vanilla and the crushed
pineapple with its liquid just as it
comes from the can. Add slowly
cups of -four alternately with the
" cup water. Sift remaining nour
with the baking powder and salt
and add to first mixture, stir only
until smooth. Fold in the stiffly
beaten egg whites and turn into
two 8-inch layer cake pans and bake
in moderate oven about 80 minutes
Cool and ice with white boiled or
seven-minute icing.
Evening star., 1944-03-02
BY Betsy CasyeH,
women's News Editor.

be shipped to market unless prices
strengthen. Some unusual and
truly epicurean recipes are to be
found in two little leaflets, Water
cress Cocktails and Soups" and
"Watercress Recipes" put out by
G. E. Dennis, Huntsville, Alabama
These are well worth tucking into
your recipe file. for they'll give you
all sorts OF new and delightful ideas
for the warm days ahead. For in
stance, q "Jellied Watercress Soup
q chilled "Buttermilk- -Cress Soup
Ground Beef with Sprouted Soy
Beans and Watercress," and q
"Watercress-Fruit Juice Cocktail
that sounds too refreshing and
healthful for words. At the initial
meeting of the Infant Foods Indus
try Advisory Committee, held here
recently, VIA ofncials stated that
Evening star., 1944-03-02

not cover, add a little weak brine q
tablespoon salt to pint water. To
hold the cabbage down under the
juice, put 2 or 8 fat strips of wood,
such as ice cream paddles, crosswise
in the jar down below the neck.
Now wipe off the top of the Jar,
place clean rubber ring on top,
then screw down the cover not quite
tight.
Set the jars on the tray to catch
the juice that will leak out during
fermentation and keep at room
temperature (about 10 F.) for about
10 days until bubbling stops. If at
this time the juice does not cover
the cabbage, add more brine to the
jar. Seal jars. The brined cabbage
is ready to use at once or within
the next few weeks if kept in cold
place. If it is to be kept longer,
jars should be processed In a hot
water bath as in canning,
Evening star., 1944-03-02
DEVONSHIRE CREAM:
FLUFFY OMELETTE.
(Thdnks to Mrs. J. S. c.,
CheUy Chase, D. c.

I send the following in response to
Mrs. L. G. M. for Devonshire cream
You will probably have more definite
answers and may not care for this
Fannie Farmer" says to add
pint of heavy creams to / quart OF
milk preferably unpasteurizeO In
a shallow pan. Keep uAdisturbed in
a cool place for 48 hours. Then
place over low heat and heat slowly
until top crinkles. Remove, cool and
put in icebox to chill. Skim off the
top for use.
Funk & Wagnalls' Dictionary, un-
der cream" gives some informa-
ton. It says to heat the milk 40 to
so minutes Ito 180 degrees) over low
heat, remove from heat and allow tt
stand IL to 36 hours before skim
ming. The Encyclopedia Britannica
adds information, saying the milk
in shallow pan is allowed to stand
II hours for the cream to rise, ther
placed over low heat until blisters
begin to rise on the surface of the
cream. It is then removed from the
stove, cooled and SKINNED.
My grandparents came from Devor
and as remember from my visits ir
childhood, this was my grandmoth-
er's procedure: or quarts o1
milk in q shallow pan allowed te
stand a day for the cream to rise
It was in the days before pasteuri.
zation of milk. From the COO
cellar, where it had been standing
it was placed on the back of the
coal stove, where it very slowly
heated until the top was crinkly. II
was then returned to the cool cellar
and stood for day, more or less
before skimming. 1t requires some
skill to know just how to obtain its
consistency of soft cream cheese, but
it is worth the struggle. 1t is differ
ent in flavor from any other type o1
cream. It is best served with fresh
or stewed fruits. Apple pie is per-
hapS the best dessert to use with
it. A favo7ite Devonshire pie fol
it was deep dish apple and black
berry pie.
For the fluffy omelette, requested
by Mrs. L. c. NJ, there will probably
be many answers. The recipe I use
Is an egg for each serving, a table
spoon of hot water or milk for each
egg, a little salt. Beat the whites
stiff, add the wen-beaten yolks to
which hot liquids have been added
and salt, mixing lightly together
Cook in heated. well-greased frying
pan over a low flame and covered
Six eggs will fill a large sized fry
ing pan. The secret Is in slow cook
ing and in having it covered SO
that the top is cooked and there is
no raw fluff" to be served.
I hope these may be of use. 1t has
been fun to recall memories OF
childhood, even if they are useless
now!
That Is why your column is sue
Evening star., 1944-03-02

Contributions and requests
must be accompanied by the
sender's full name and address.
We will withhold both and use
only initials. Please address
mail to the Readers Clearing
House, Woman's Page, The
Evening Star, Washington 4.
Views expressed in the Clear
ing House are not necessarily
those Of The Star, and, as it is
obviously impossible for us to
test all recipes submitted, we
cannot assume responsibility for
them.
Please do not be impatient If
1t takes a few days for your
request or suggestion to appear.
The great number of letters
being received, together with
space restrictions, make it i'm
possible to keep UP with the
daily mail. For the same rea-
sons, duplicate or similar reci-
pes cannot be printed. B. G.
Evening star., 1944-03-02
Fresh Fish
Pointers

LenG ana Jre increased spring
supply of fish usually 60 hand in
hand, and from all indications our
finny friends will follow the same
pattern this year. True, fish sup
plies are somewhat lower now than
in previous springs, due to the fact
that many of the fishermen and
some of their boats have sailed of
to war. However, according to the
Fishery Council, few of these
minded boats have been re-
leased by the Government SO that
they may return to civilian life and
the business of bringing fish to your
table.
Fortunately for us, there are few
foods that can equal fish in the
quality and variety of nutritional
factors it provides. In fact, no prod
uct, other than milk, has a broader
claim to the attention of nutri-
tionists. Rich in proteins, vitamins
and minerals, these thin-skinned
beauties with the grained flesh
are, when properly cooked, tempt.
ingly tender and very easy of di.
gestion
When it comes to judging fish
the "eyes" have it. If the eyes are
clear, moist looking and open, the
gills bright red and the flesh firm
you have fine start for match.
less main dish. So don't be bashfu
about looking a fish in the eye, mol
hesitate to press a knowing finger
into the silvery-scaled sides. If the
fish is fresh the dent of a finger dis.
appears like magic to prove an.
other point for wise buymanship
Remember, too, that one pound O.
fish weighed with the head. Skin
and bones will serve two people
while a pound of solid fish car
satisfy three healthy appetites.
As a general rule fish is easier tt
prepare than meat. Because of it,
short connective tissue, fish boils
bakes, broils or frys quickly. Tn,
fish is done when the delicate flesf
separates from the bones and, IL
the case of baked, broiled, pan O.
oven fried, when the crisp QUITE
coating is golden brown.
A tip to top your talents for fisf
cookery concerns the ever-presen
fins and comes from the Fisher,
Council. When making your selec
ton at the market, have the fin
left on the fish. After cooking
It's no trick at all to pull off tn,
fin and with 1t the larger bones tina
anchor it to the body, bones tina
otherwise might present problem
at the dinner table.
Evening star., 1944-03-02
Readers Clearing House

might interest any one not having
an electric mixer. When creaming
the butter and sugar, use your
hands, and it will make your cakes
very fine textured.
I enjoy the Clearing House so
much and have copied many fine
recipes from it.
Evening star., 1944-03-02

People can tell you how good
San Giorgio Macaroni is. But
you must taste it, yourself, to
realize how extra delicious
this different kind of macaroni
is. There's nothing proves
"slow curing" like the eating!
'Slow curing" is San
Giorgio's own slow method
of protecting the full flavor of
Evening star., 1944-03-02
'Crebes' Go
american

Every gourmet knows and
sighs for real Crepe Suzettes"-
the piece de resistance of the
most famous chefs since culinary
knowledge became an art. These
delectably thin little pancakes,
rolled and heated in a sauce
made with elaborate gestures and
blue flames at your restaurant
table are without doubt the des-
sert course supreme. But, with
war causing shortages Of most Of
the important ingredients that
went into the crepes and into
the sauce-we have been forced
to find a simpler, but yet deli
cious, version for the duration.
So, we offer you-"Crepes
AIAericain"l
CREPES AMERICAIN.
TX cups flour, sifted.
" cup powdered sugar.
X teaspoon salt.
Y cup milk.
3 eggs, beaten.
n cup port or any dessert wine.
u cup butter or margarine,
melted.
teaspoon lemon rind, grated.
Mix and sift dry ingredients.
stir in milk. Add beaten eggs, u
cup wine, the melted butter and
the grated lemon rind. Beat
until smooth. Grease the pan
with butter or butter substitute.
Heat pan, cook cakes until lightly
Drowned. Sprinkle with powdered
sugar and remaining wine; roll.
Keep hot until ready to serve.
Serve with port sauce.
Port Sauce:
v cup sugar.
2 teaspoons corn starch.
Y teaspoon salt.
u teaspoon mace.
u cup cold water.
l tablespoon lemon juice
"a teaspoon lemon rind.
cup port or any dessert wine
Mix sugar corn starch, mace
and salt. Add cold water, lemon
juice and the lemon rind. Cook
until thickened and clear, stirring
constantly. Add the wine and
cook one minute longer.
Evening star., 1944-03-02
means
extra delicious

the macaroni. When you cook
it the texture stays firm the
taste is richer, more satisfy.
ing. Serve some of this finer
macaroni soon!
You'll want to ask your
grocer for San Giorgio Spa.
ghetti and Noodles, too. All
San Giorgio products are"slow
cured"-for added enjoyment.
Evening star., 1944-03-02
By Aythnr II. Dsafs

for about half an hour. BY that
time, the chicken and the butter
and the white wine have blended
into one perfect entity-a charm
ing and unusual, yet very simple
dish. With 1t serve hashed In cream
potatoes and new peas.
And here u q way to prepare q
Evening star., 1944-03-02
Stove Care

Remove the broiler racks Of your
gas stove for frequent soap and
water scrubbing for burnt foods
stuck to the racks may discolor the
metal permanently. To prevent top
burners from becoming clogged, de-
tach them once q week or 50 and
scrub them with soapsuds and hot
water.
Evening star., 1944-03-02
THANKS to Mr.. J. W. L.,
Wushiu0ton.)

Washington
To make real Devonshire cream,
one should live in the country and
own COW! For only raw milk will
give good results; pasteurized milk is
not successful. If the COW is MIXED
one morning, the milk is good until
the following morning, but no long
er, for making good Devonshire
cream.
A white enamel pan is essential,
as Is slow fire. preferably a wood
or coal range.) An asbestos mat or
piece OF iron should be placed under
the pan to further retard heat.
When the milk in the pan starts to
form ring of cream around the
outside, remove pan from fire I'M
MEDIATELY. Do not let it stand
a moment longer. Cool in another
part of the kitchen, but not chill.
Then place in a cooler part of the
house, NOT icebox, until the next
morning.
Do not shake the milk any more
than is necessary during the entire
procedure. I come from Devonshire,
myself, so know the "real thing
when see it!
X X
ACKNOWLEDGEMENT.
Many thanks to the tolloDing
readers, tohose contributions ,oere
similar to others sent in:
Mrs. c. A. S., Ldnham; Miss
J. E. H., Arlington; Mrs. L. G. s.,
Washington.
Also, Mrs. C. A. B., Henderson,
Ky; Mrs. A. M. T, Mrs. F. S. B.,
Washington; Mrs. E. H. p, Sandy
Spring. Information submitted
by Mrs. H. G., Bethesda, and M.
X, Washington, has been for
1Ddrded to the author of the
original inquiry.
X X X
STRAWBERRY CREAM PIE;
CAKE RECIPES.
(Thanks to Mrs. J. M. D.,
Siluer Spring.
I am inclosing a recipe for straw
berry cream pie which is really a
thing of beauty and most delicious.
I nearly always serve it when have
guests for whom I want something
very special, and always have it
Evening star., 1944-03-02

| = =
vICHYssoIsE?
| requested by Mrs. A. Mel. H.,
Hallto1Oa, w. Vd.)
Will some one kindly give me g
recipe for making a cream SOUP
called Vichyssoise?
CEMENTING JEWELRY?
Requested by Mrs. F. E. w,
Bethesda, Md.)
Could any of your readers please
tell how to glue or cement stones in
novelty jewelry which are not held
in place by prongs?
Editors Note: In answering
this request, please remember
that trade names cannot be used
in the column.)
= X X X
POEM WANTED?
REQUESTED by Mrs. F. B. J,
Washington.)
I have been looking for an ole
rhyme of which I know only the
last few lines. Since it deals with
a prominent housekeeping problem
perhaps some of the Clearing House
readers might know the rest Of 1t
The last lines are:
q. She who washes on Saturday
Washes in direst need.
She who washes on Sunday,
Is a slut indeed"
1 want also to express my thanks
at this time for all the excellent
recipes and household helps I have
been clipping from the Clearing
House since it began. I save the
recipes in envelopes until I have
used each one. If I like it, then il
goes on a by 5 card for my perma-
nent file. However, my brand o1
little red ant just calmly walks
over boraX and goes on its annoying
way.
The suggestion for using the meat
of a pecan for white rings on furni.
ture worked miraculously well.
i x x X X
BABY POWDER.
f1HuHES 70 MTS. 4. u. Ill.,
WashingtonJ
Equal parts of cornstarch pow.
der Cooking, not laundry starchl
and boric acid powder make 6
soothing, medicinal powder which
quickly heals minor rashes il
; babies Boric acid powder solu.
tions are often used on older chill.
dren for relief of rashes and skir
infections, etc., as poultices an<
congresses, and may be applied ho
Or cold, according to doctors in,
structions.
\ X X X
CHERRY UPSIDE DOWN CAKE
BAKING HINT.
4 requested by Mrs. H. r. W.,
Tdkomd Park.
, Would appreciate hearing from
some one who has a good recipe TO
/ cherry upside down cake" usinl
/ sour cherries.
also have baking hint which
Evening star., 1944-03-02
BROILING LIVER.
(Thanks to Mrs. E. B., Washington.

(ThdnkS to Mrs. E. B., Washington.
Mrs. P. M. A., Hyattsville, wishes
ID know how to broil liver. Just
ub olive oil or any kind of fat into
the liver, (never butter on anything
that's broileO. Another thing, have
tle liver cut thick. Just put it into
a pie plate that's creased, have the
flame medium. When it bubbles a
little, turn it on the other. side, broil
it just the same until you see the
bubbles. 1t should not be broiled
too long. If you fry liver, don't fry
it slowly, but rather quickly.
Evening star., 1944-03-02
QUERIES ANSWERED,
(ThankA to Mrs. r. V. c.,
- Silper SprinQ.l

n Siluer SPRING.
For Mrs. c. w. c., Arlington
When recipe says vinegar" IT
means apple or cider vinegar. This
is regular" vinegar. The others are
special" vinegars and will be named
specifically. Just as a recipe calling
for sugar means ordinary, granu-
lated, white sugar.
The usual causes for mullins stick
ing are, not enough greases in the
tin, or it has not been preheated
Use unsalted fat only for greaslng
cake pans, and dust very lightly with
flour. Do not preheat cake pans.
To halve a recipe calling for egg
halve all other ingredients and use
the whole egg. Use a small one il
you have it. If the recipe calls fol
3 eggs, use 2 in halving; if 5 are
called for, use to halve. Eggs
mainly supply richness and lightness
to recipes and an extra half egg does
no harm.
Evening star., 1944-03-02

cessful, because it appeals to many
phases in our culinary experiences.
Evening star., 1944-03-02
STUFFED CABBAGE.
z cups creamed meat or f1sh.
4 tablespoons margarine.
2 tablespoons flour.
cup milk.
Salt and pepper.

0dlG dAAO PCPPSA.
2 tablespoons lemon juice.
2 tablespoons parsley, chopped.
" cup buttered bread crumbs.
Make a white sauce with but
ter, flour and milk. Season with
salt and pepper and parsley.
Flake the meat or fish and
sprinkle with lemon Juice, add
chopped center cabbage leaves
and add to white sauce. Fill cab
bage with mixture, sprinkle with
bread crumbs and place stuffed
cabbage head in baking dish.
Place in hot oven for 10 minutes
or until mixture Is thoroughly
heated and crumbs are brown.
Detroit evening times. (Detroit, Mich) 1921-1958, 1944-01-25
Supplies Gone.
Ydnks Retreat

WITH TIE FIFTH ARMY
BEFORE CASINO. Italy, Jan
% delayed CUP) - Swimming
and forming human chains, Amer
lean troops retreated across the
Rapido River last night under
murderouS German mortar anC
machine gun fire.
To-day stragglerS still were slid.
ing down the rocky banks anc
trying 10 swim the swift, icy
stream where the Americans es-
tabliShed their brIdgehead Friday
night
Some of them didn't make il.
The American troops reiterated
only after their ammunition and
food supplies were exhausted and
after a series OF counterattacks
by fresh German troops had splln-
tered the thin American line.
Detroit evening times. (Detroit, Mich) 1921-1958, 1944-01-25
Argentine
Split With
Axis Due

WASHINGTON, Jan. - QNS)
1t was learned authoritatively
today that Argentina has indicated
10 the United States and Great
Britain itS intention 10 sever dip
lomatic relations with the AXIS
powers.
Such action by Argentina would
represent one OF the most i'm
portant Allied diplomatic victories
of the war, since that nation is
the only one in the Western Hem
isphere with relations with the
AXIS.
Assurances that it is preparing
TO end Relationship Germany
and Japan are understood TO have
been gwen 10 the American and
British ambassadors in BuenoS
Aires.