davidaulloa/AmericanStories huggingface dataset:
The Waterbury Democrat., 1944-06-28
Selected Poem
GIRL AT THE CROSSROADS

Elias Liberman in The New York Times) She is a puzzled ingenue
 Who wistfully remembers The bitter-sweet of jonquilS grown
 Tn urns of lost Decembers. Her eyes are elegies Of spring
 With hints of rue and rapture; Her heart, Q timeless clock that ticks Of dreams that she must capture.
The Waterbury Democrat., 1944-06-28
Daily Almanac

Sun rises at S:2s g. m., sets at s:as ?. m. (war tlme)
 Vehicles must be lighted thirty minutes after sunset
The Waterbury Democrat., 1944-06-28
NATIONAL
 SPOTLIGHT
Complex Coalition Ticket Fantastic
BY PETER EDISON Waterbury Democrat) Washington
 COrresnondent

Correspondent
 There never has been any short- age of feuds within the diverse Democratic party, but this years plots are as intricate as anything ever cooked up in the Balkans.
 For instance, this idea for coall- ton ticket of Bricker and Byrd is
The Waterbury Democrat., 1944-06-28

Copyright, ls44, by United Feature Syndicate, Incl
Detroit evening times. (Detroit, Mich) 1921-1958, 1944-01-28

Hti.af fFaHlzHe.~ eH - fucHH bi
-----lll --4+--lr-rrrr-t ii-r+r--. .,ai.-l4+i.-,
p cover charge irpin,- time 90
m,." 4 fruit stand ~ CA>S
Ncuue evidently ia /lu hy "a
ttriot.c Gr,rk. Ar(p-e hi~ pop
eboA. Doc H., printed "Hu
taf hond, Hreerr fights uu
>i-u OF wtfi,rt conditions
pawn shop Dos Michigan ate.
quo Iflt "a small HidiH n iur
HduW with sI-a- >nt Cor
safe, Dult iur display
Detroit evening times. (Detroit, Mich) 1921-1958, 1944-01-28

Bernard j. Ntecu Who
has been assigned tu take
charge of the uajWal,lJ-
lion and alien division of
the Detroit immigration
mrw succeeding l3Wc>
Jewell who has Retired.
order WI ~t4Ul- delivered
On tm hnnr bN NuW Detroit
..re .LL-L.r
Detroit evening times. (Detroit, Mich) 1921-1958, 1944-01-28

sue Graham leaves Detroit
shortly 90 visit her unClpN up
where the armN's famous Alcan
highway begins. II brings 60
mind a question a. Ia whether
the war - going 60 be va factor
in opening up the rich Alaskan
country which ha, been pretty
much neglected frontier for
much too long.
Detroit evening times. (Detroit, Mich) 1921-1958, 1944-01-28

Enter IT. upon the record
that the defendant stands mute
and the court viii enter a plea
eff not quit, TOR him
Evening star., 1944-04-27

troll to highest point (No. 8 position)
during freezing period. When the
ice cream mixture has reached the
desired consistency, place on top
shelf OF freezer compartment. Turn
cold control back to normal posi-
ton. (No stirring required0
Note: Do not overfreeze, as this
causes crystals to form in the ice
cream. (Serves six.)
Pineapple Ice Cream: 16 marsh
mallows and add cup crushed
pineapple, cook in top of double
boiler until marshmallows are thor
oughly softened. Let cool thorough
ly and use this mixture in the recipe
above in place of the chocolate
sirup. tOther fruits such as straw
berries and peaches may be used
in place of the pineapple.)
CURE FOR SOGGY PASTRY;
MILDEW REMOVAL?
THANKS to Mrs. A. J. M, Jr,
Washington.)
Once again have an answer,
which hope others may enjoy, and
since I have seen no answer as yet
to my question, perhaps some one
will see it this time who will be able
to help me!
In response to Mrs. r. w. d. OF
Arlington, If she will CRATE zwieback
or soda crackers on the bottom crust
before filling. a "juicy" pie will be-
have nicely and not become Soggy.
Now my request: Can any one tell
me how to remove mildew from q
pink rayon damask cloth?
Many thanks for the Clearing
House.
r 4 X n
TEA; GARDEN TIP; SUGAR
QUERY?
(Thanks to Mrs. S. R., Jr.,
Chaptico, Md
In making just one or two cups
OF tea, 7 put little tea in a tea
strainer and place in a cup of hot
water until it is the desired strength.
1t is never cloudy.
A good suggestion for Victory gar
Evening star., 1944-04-27
Pea Patch Pointers
BY the Ticf0rp Chef.

If one has never sat down for
luncheon or dinner with the main
dish being a large plate of fine new
peas, there is a treat in store.
Of all the vegetables which come
on in the late spring, the delight
full new green pea seems to at least
tie any other vegetable for first
place.
Of course, the truly perfect green
pea is one which is gathered from
ones own vines as near as possible
to the kitchen in which they are to
be prepared.
Now, these peas are at their finest
cooked in the least possible amount
of added moisture and, in any event,
the liquid should be eaten to the last
drop. 1t may be augmented with
some good fresh butter and a tiny
bit of salt. Of course, the proper
service, in the event of such a meal,
is for the peas to be served in a
soup plate and to be THE feature
of the menu. With them there
should be warm, fresh baked bread
and good butter-nothing else is
needed for complete course.
Of course, it may be augmented
by the addition of lamb chop and
there may be tiny new potato.
The potato, which must be cooked
with the skin on and peeled at the
end, may even be placed in the
! dish of peas.
Evening star., 1944-04-27

land a worthwhile group of recipes
Tor using them. The United
States Office of Education and the
United States Public Health Service,
Division of Nurse Education, have
also issued pamphlet. This is
professional Nurses Are Needed"
and copies may be had from the
United States Office of Education,
Washington. The publication is
mainly designed to aid school ad-
ministrators and counselors in set
ting up and carrying out procedures
to give proper training and guidance
to all girls who are eligible or who
are interested in the nursing serv-
ices. General Foods Corpora
ton, $50 Park avenue, New York
City, has a new booklet Just off
the press jammed full of tempting
gelatin desserts, relishes, salads,
etc. 1t is called Bright Spots for
Wartime Meals" arG should be OF
timely Importance to local house
wives with another Washington
summer looming ahead.
Evening star., 1944-04-27
Tempting Luncheon Ring

Even the most clever homemaker
admits that it takes some thought
to repeatedly build nourishing and
appetizing dishes from small
amounts OF leftover food.
Meat is too precious to be wasted
but 1t is also too precious to become
the victim of hum-drum warmed
up" meals. Fortunately, leftover
meat lends itself to a wide variety
of recipes.
The size of the piece of leftover
meat is one factor that determines
its use. Large slices may be served
cold or reheated in gravy for a sec
ond meal.
Irregularly shaped pieces are
probably better ground or chopped
to be served again. An old-fash-
ioned ground meat favorite, and a
good one, is hash. Once in while
try breaking an egg for each person
on top of the warmed hash. Cover
and cook until eggs are set"
Ground cooked meat may be COM
bined with ground fresh meat for
balls, patties and meat loaves.
Cubed meat may be heated in a
cream sauce. This method Is varied
by serving the creamed meat over
baked potatoes, toast. biscuits, corn
bread and other hot breads. One
treat that makes good surprise is
to serve the creamed meat in in
dividual baked pie crust shells.
Evening star., 1944-04-27

If one would paint the lily, add
the tiniest bit of chopped parsley to
the peas, or just the youngest shoots
Of new mint leaves, cut very fine.
Perhaps we are so. fortunate as to
have some of these lovely peas left
at the end of the meal. These will
make a wonderful salad, dressed,
after they are we'll chilled, with plain
olive oil and a bit of lemon juice
and arranged neatly on a leaf of
crisp lettuce and then the merest
touch of salt.
If there should be available even
a tablespoon more of the plain
cooked, unseasoned peas, by all
means preserve them as treasure
for breakfast. Make an omelet of
the freshest of eggs, beaten with a
fork, and a pinch of salt. Pour into
pan with nut of butter. Then, as
the omelet is about to be folded,
place up and down the center, little
row of peas and small sprinkle of
pepper and salt. There is break
fast dish of rare charm and delight!
However, anon, the pea patch
grows a bit weary and the peas have
become worldly wise and more or
less blase. Then it is time to take
them in hand and say to them:
Now, we get down to business. You
are full grown, responsible peas and
should do hard days useful work.
Wen team you with a piece of
lamb!"
Evening star., 1944-04-27

add 1s cup butter or substitute, let
cool: Pour this mixture into two
well-beaten eggs, then add 1 cup of
flour and " teaspoon baking pow
der sifted together. Then add /
teaspoon vanilla, u cup nut meats.
Pour into creased tin and bake
about 40 minutes.
Note: The following recipes for
ice cream need no stirring and use
cream taken off from the tops of
milk bottles.
Chocolate Ice Cream: Two egg
yolks, 1s teaspoon salt, 2 egg whites
beaten stiff, u cup chocolate sirup,
l teaspoon vanilla, l cup cream
whipped.
Beat egg yolks until light COL
ored. Add salt, chocolate sirup and
vanilla. Blend we'll. Fold in vanilla,
beaten egg whites and whipped
cream. Place in freezing tray and
freeze until firm. Turn cold con-
Evening star., 1944-04-27
By Betsy CasweH,
Women's News Editor.

sion. 1t is called practical Recipes
for Using Canned Foods" the
recipes having been developed in
the Service Kitchen by Miss
Katherine R. Smith. In addition to
the recipes, there is much pertinent
information about canned food
stuffs, suggested menus and a table
of can sizes and contents. The local
address OF the association is 1888
n street Convenient new food
packages in protective TRANSPARENT
wrappings are in store for the post
war housewife, judging from the
exhibits at the annual Packaging
Exposition. Many were shown in
the DUPONT Cellophane Divisions
collection, and included such items
as compressed coffee (two cubes to
a cup) compressed eggs, waffle
mixes, and fruit juice crystals
Don't throw away the outer, dark
green lettuce leaves. They are much
richer in vitamins than the bleached
inside ones. Shred the coarser
leaves for the salad bowl, cook them
with green peas, or make a luscious
cream of lettuce soup with them.
If you like to pick your own
dandelion green's, try to get them
before they blossom. They are more
tender and sweeter then. When
you buy caulif1ower, buy it un-
trimmed. The green leaves make
a fine vegetable, steamed and
creamed, or served with butter and
bit OF lemon Juice or vinegar.
The War Food Administration has
already made effective a set-asIde
order under which the United States
Army Quartermaster Corps expects
to obtain approximately $500. 900
pounds of hen turkeys for the holi-
day dinners of our girls and bows
overseas on Thanksgiving, Christmas
and New Years Day. However, even
this great total will not be enough
The remaining quantity needed will
be obtained under another order.
when birds hatched in 1914 are ready
to be marketed. BY writing to
the California Foods Research IN
stitute, Drumm street, San Fran
cisco, you may obtain a neat little
booklet about "The Story of AL
monds," complete with an ANALYSIS
OF the nutritional value of the nuts,
Evening star., 1944-04-27
Date eCrrlrnb
Pudding
2 eggs.

eggs.
" cup sugar.
8 tablespoons milk.
2 tablespoons melted butter or
margarine.
l teaspoon vanilla.
l cup rather dry bread crumbs.
! teaspoon baking powder.
"a teaspoon salt.
! cup coarsely chopped fresh dates
u cup chopped nuts.
Beat eggs in mixing bowl, grad
ually beat in sugar. Add milk
melted butter and vanilla and mix
well. Add bread crumbs mixed with
baking powder and salt, then stir
in dates and nuts. Pour into we'll
creased 9-inch pie pan or small
baking dish and bake in a mod
erately slow oven (325 degrees F.)
about 40 minutes, or until firm
Serve warm or cold with chilled
custard sauce or top milk. Makes
3 to 8 servings,
Evening star., 1944-04-27

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 II
1t takes a few days for your
request or suggestion to appear.
The great number of letters be-
ing received, together with space
restrictions, make it impossible
to keep up with the daily mail.
For the same reasons, duplicate
or similar recipes cannot be
printed and lengthy letters
must be edited by us.
B. C..
Evening star., 1944-04-27

MEAT LUNCHEON RING.
2 cups sifted -four.
2 teaspoons baking powder.
teaspoon salt.
tablespoons lard.
70 to "a cup milk.
2 cups cooked meat, chopped.
tablespoon grated onion.
2 tablespoons chopped green
pepper.
Salt and pepper.
" cup milk or meat stock.
Sift dry ingredients together. Cut
Evening star., 1944-04-27
Shad and Shad Roe Recipes

With the shad season at its very
peak, you may want to try out a
few rather unusual recipes for serv-
ing this favorite of all fish. The
roes are perfect, just now, large
and firm, and can be used to great
advantage in many ways. While
professional boning" seems to be
"out" for the duration, you can
try to remove as many bones as
possible yourself, using pair Of
tweezers to help you.
And as some Of you may have
missed this recipe, which has been
printed before, we are repeating
1t because 1t has become such q
popular way to prepare baked shad !:
BAKED "BoNELESS" SHAD.
Place the shad on a rack in q
Evening star., 1944-04-27

roasting pan which Is sufficiently
high to allow for three cups of
water below. The fish must not
touch the water. Cover pan and
bake fish in the oven at 325 degrees
for five hours. Basic frequently.
just before serving remove cover
and let the fish brown. The long
cooking practically dissolves the
bones. For a tastier fish replace
one-half cup OF water with one
half cup Of lemon juice. Serve gar
nished with lemon wedges and
parsley. Remove the roe before
baking shad, broil 1t and serve
around fish.
BAKED SHAD WITH ROE SAUCE.
Place the cleaned. split, boned
df possible) shad In q creased drip
Evening star., 1944-04-27
ONE-PERSON MEALS.
(Thanks to Mrs. A. L. F.,
WHshin0f0n.

W1shington.)
You just know you'd like the read
er who must eat alone because her
husbands overseas! No complain
ing, no self-pity, just cheerful ac-
ceptance. Here are few ideas:
Divide q small can of salmon or
tuna, using a small part for young
daughters dinner Il take 1t she is
too small to eat with your, making
part of the rest into q salad with
celery, lettuce and green pepper;
what Is left can be saved in the ice
box 2 or 3 days, and then creamed,
to be eaten on toast. Frozen peas
go with this.
Scrambled egg with plenty of
cheese, and plenty of green pepper
chopped in, with a salad of tomato
|scooped out and filled with salad
made Of remnants Of vegetables is a
pretty and satisfying dish. q use
green peppers in every possible COM
bination because they are even more
jam packed with Wtamins than
oranges)
Noodles are so easy and quick to
cook. They combine beautifully
with canned tomatoes and ground
steak cooked in bit of olive oil, in
which a Glove of garlic and a pep
percorn have simmered Add cooked
celery to this and you have a COM
bination that is crunchy, as well as
succulent.
An inexpensive and protein-ri
food Is lentils. Cook enough so you'll
have sonnet left over for soup. The
little girl could eat some, too, if she's
over O. A bay leaf should be added
while they're cooking unless you're
going to give some to the child, also
a ham bone or any other odds and
ends of meat on hand.
If you have a top-of- the stove
oven, put chop into small baking
dish, sprinkle a handful Of brown
rice over it, adding milk to cover
and salt to taste Bake at very
low temperature SO as not to cook
the vitamin out, adding milk if the
rice requires more. With spinach or
kale on the side you'll be all set.
Old-fashioned potato soup will
stay hot while you forget it for few
moments in that detective story.
Pare as much potato as you'll eat,
cut into small cubes, simmer slowly
so they won't get sorry, in very little
water, with an onion, or tops, or
dehydrated onion flakes, or what
ever you can get. Cube small amount
Of salt pork (bacon will do in a
pinch), brown and pour, along with
the fat that tries out, into potatoes.
Add milk and heat, seasoning to
taste. After this have lettuce with
Russian dressing.
Because I loathe spending much
time getting meal for just myself,
I have tried to give suggestions that
don't take much time or lowering
attention.
Evening star., 1944-04-27

In lard until mixture has the con-
sistency Of coarse cornmeal. Add
enough milk, stirring with fork,
until dough clings in a soft ball.
Turn on lightly Toured board and
roll to rectangle Of u Inch thick
ness, measuring about is inches by
Z inches.
Spread with a mixture of the
meat. seasonings and enough milk
or meat stock to moisten. Roll like
a jelly roll. Form in a ring. Place
on a cookie sheet. Cut diagonal
slashes. almost to the center of the
ring. Turn each cut section on it's
side, so that meat mixture shows.
Bake in moderately hot oven (375
degrees F) for 80 minutes. Serve
with cream sauce favored with
chopped pimientos or hot leftover
gravy. Serves 6 to 8.
Evening star., 1944-04-27
REQUESTS ANSWERED
THANKS to Mrs. II. C.. H..
SilUeT Sprino.)

i. One-dish dinner that isn't
messy. easily proportioned to one
person meal, too). One chop per
person Oamb, veal, chuck steak or
fresh pork cuts), / medium potato
per person, cut in half, 1 large or
several small carrots cut in thick
strips, / onion per person (when
available), several outside stalks of
celery cut in 3-inch lengths.
Flour meat and brown in LARGE
skillet in fat enough so it won't
stick. When brown lift out quickly.
Have vegetables all ready, put them
carefully in bottom of skillet in
drippings meat was fried in, salt
and pepper, lay meat on top, cover
tightly and turn fire LOW. Salt
the meat, add pepper and a tiny bit
of sage and parsley.
Let steam for about 80 minutes,
being careful not to scorch. When
done potatoes will be brown on
bottom and everything tender and
delicious. Serve in dish it was
cooked in. If it has gravy material
In bottom mix two tablespoons flour
with 2 cups of water and pour over
vegetables carefully. shaking pan to
distribute 1t evenly. Simmer few
minutes until thickened. I use an
electric range and put asbestos mat
under skillet after about 20 minutes
of slow cooking and never need to
turn the vegetables.
2. We are small family and
fond of leg % lamb. We bought a
meat saw and cut off steaks to use
broiled as above, also cut the odd
pieces for stew or lamb patties.
There is enough variety in prepar-
ing the meat in different ways that
we never tire of it until every shred
is eaten.
For the lady who wanted recipe
for heart, etc: One veal heart
(should serve three generously Re-
move most of fat and all of vessels
and tendons. Split and spread with
butter or margarine. Lay In bak-
ing dish and allow it to bake un-
covered for about As minutes at $50
degrees. Salt. Dice S or slices
stale bread lightly toasted. Slice l
onion and 2 stalks celery and steam
in cups water for Is minutes. Pour
over bread, season with salt, pepper,
sage and little more butter. It
should not be too watery. Put
around the heart and bake all for
about 20 minutes longer in slow
oven. Nice with stewed tomatoes
or spinach.
3. To prevent meat balls from
falling apart add little flour to
your ground meat before browning
and press firmly together.
4. For the lady who wants some
thing for one person meals. Use
prepared biscuit mix, enough for 4
biscuits. Roll out and cut in ;
squares. Put ! small sausage ir
each square and fold over neatly
bake in hot oven. Serve some OF
the fresh or canned asparagus tips
with mayonnaise as a salad some
times-it's good.
5. Here is an egg Beater Cake
that's small enough for person
to bother with. Beat egg with \.
cup sugar. Add alternately l cup
-four sifted with scant teaspoons
baking powder and pinch of salt, 4
cup milk (scant). Add tablespoons
melted butter (melted in pan yoU
will bake it in, little vanilla anc
lemon extract to flavor. Bake 32s
degrees 20 to 25 minutes.
| X x
Evening star., 1944-04-27

ping pan. sprinkle IL Well WITH salt
and pepper, brush 1t with melted
butter or olive oil and bake in a
hot oven for 80 to IS minutes. Serve
on hot platter, garnished with
parsley and thin slices Of lemon,
with roe sauce.
Roe Sauce:
Place one-half of shad roe In
a shallow banking pan, seasoning
we'll with salt. pepper, cayenne and
a little lemon juice. Add table
spoons butter, Ia tablespoons sherry
and az tablespoons white wine.
Cover with creased paper and bake
for 80 minutes. Remove all mem
branes; brown tablespoons butter
with tablespoons flour, blending
well, and continuing TO brown. Add
l cup chicken broth, stirring all the
time. Bring mixture to boiling
point, add the roe, with " teaspoon
beef extract, mix all well and serve
Immediately with the fish.
BAKED sHAD, CRABMEAT
STUFFING
Have a buck shad cleaned and
split. (Boning optionaD. Mix ! cup
cooked or canned crab meat with
"a cup bread crumbs, and u cup
beef stock or canned bouillon. Place
the mixture inside sflad and sew
shad together with poultry twine.
Place fish in a creased baking pan,
sprinkle with pepper and salt and
pour over 1t another Il cup Of stock
or bouillon. Bake in q moderate
oven for 40 minutes.
BRoMED SHAD ROE
AND BACON.
One large pair Of roe should serve
four people. Cover the roe with
boiling water, add / tablespoon
vinegar and 2 teaspoons salt, and
let simmer for Is minutes. Drain.
and soak roe in ice water for 5
minutes. Dry the roe with towel.
brush 1t with melted butter or mar
garine, to which little lemon juice
has been added, and place 1t in
fshallow pan or creased broiler. Broil
for is minutes, turning 1t so that
both sides are Drowned, and baste
frequently with more melted butter
or margarine and lemon juice. Serve
with crisp slices of bacon and the
lpan juices, to which some chopped
Ichives or chopped parsley have been
ladded.
SHAD ROE SoUFFLE.
| Wash one shad roe well and wipe
dry. Mash into small pieces and
add one cup cream sauce made with
one full tablespoon -four, two table,
spoons butter and one cup milk,
into which are mixed three egg
yolks, one teaspoon lemon juice,
minced parsley, salt and pepper.
Fold in the stiffly beaten egg whites.
Pour into buttered ring mold and
bake until firm, in a pan of hot
water in hot oven, for about Is
minutes. Turn out and serve with
creamed mushrooms in center and
surround with buttered fresh green
peas.
i Shad roe may also be baked and
served with a Newburgh sauce, like
i lobster or crab. And try using cold
shad roe as a canape spread, mixed
with lemon juice, little Worcester
shire, salt. pepper and a little may
onnaise, on toast rounds or crackersl
It's new and delicious!