davidaulloa/AmericanStories huggingface dataset:
Evening star., 1944-05-22

The latest from Goebbels says
that the Allies have been unable to
prevent German units from reach
ing lines farther to the rear" 1t is
just this sort of annoying incom-
petence on the part of the Allies
that will result in victory.
Evening star., 1944-01-06
By Betsy CasweH,
Women's News Editor.

Womens News Editor.
used as sparingly as possible. Don't
have ready-packaged cartons re-
wrapped. Conserve on writing
paper-write as small as you can
and on both sides of the sheet. Try
to reuse as many paper boxes, car
tons, and so on, as you're able. 81.
Maybe after the war civilians will
profit by the armed forces use of
a mosquito repellent now making life
more bearable in the South Pacific.
1t keeps the little pests away for
hours after application. And for
the inside of tents there's an in
secticide bomb" which produces q
mosquito-killing spray under pres
sure. Certain blends Of pack
aged tea-Ceylon, Travencore and
India-may now be purchased in
half-pound and one-pound packages.
Previously quarter pounds were the
largest size available. Two
booklets from the Fish and Wild
life Service of the Department of
the Interior are designed to make
you acquainted with the fish and
shellfish of New England and the
fishes of the Middle West. They
Evening star., 1944-01-06
More Pressure
Cookers

Any one who wants to buy a
pressure cooker for home can
ming this year may do so with
out bothering to apply for a
certificate from the local ration
board, the War Food Admins
tration has announced. Pressure
cookers were officially removed
from rationing the last week of
the old year but only for use in
food preservation.
The wartime models of pres
sure cookers now in stock have
bodies of steel coated with
colored porcelain enamel and
covers Of steel plated with tin.
Two sizes are on the market. The
large size holds IA glass quart
jars, the small size 7 glass quart
jars.
One of the resolutions that
American housewives may we'll
make this new year is to put up
food only by scientifically ap-
proved canning methods. Can
ming specialists Of the United
States Department of Agricul-
ture say that for safety from
spoilage, all nonaoid foods
that is, meats and most vege-
tables except tomatoes-must be
canned under pressure. Now
that pressure cookers are no
longer rationed. no one should
be tempted to take a chance on
putting up foods by risky
methods like oven canning. Last
years output Of pressure cookers
was 315.000, this years will be
about 400 900,
Evening star., 1944-01-06
Breakfasts Too M0nOtOn0us
Wartime homemakers are anxious

Wartime homemakers are anxious
to improve their husbands break
fasts.
There's too little variety now.
That is the conclusion reached by
the Homemakers' Guild of America
in a Nationwide survey on Break
fast Habits" results of which were
made public today.
The survey is the fourth in a series
conducted on wartime living prob
lens by the guild, national consumer
research organization.
Eighty-four per cent of the fam
lilies questioned said they were in
terested in ideas for adding variety
to breakfast menus, while 64.6 pei
cent said they would like informa-
ton on the nutritive value of typical
breakfast items.
I'VE have nearly the same thing
for breakfast every day. 62 per cen,
of the consultants. typical American
housewives, replied, explaining that
breakfast menus were dictated
largely by habit.
OF those questioned, only 22.4 pei
cent stated that breakfasts were
carefully planned in advance for
proper nutrition, variety and appe-
tite appeal.
A smaller group. 1875 per cent
said they liked complete. well-bal-
|anced breakfasts, but seldom had
time for them. Three per cent said
they served whatever happened to
be on hand.
Evening star., 1944-01-06
Herbs Coming Into Their Own

The recent holiday period brought
me many gifts of herbs and most &C
ceptable they are proving to be.
Herbs are fast coming into their own
in this country. Home cooks are
finding out what an array Of inter-
esting flavors result from the use of
these pleasant additions to sauces
and gravies.
And the mystery of the use of
herbs is fast disappearing. In many
kitchen one now sees little stacks
of clean white cloths. cut about s
inches square. Into the middle 60
pinches of various herbs which are
to make the bouquet garni" to drop
into dishes which are being cooked
later on to be removed and tossed
out.
Leftover and unused celery greens,
sprigs of parsley, nubbins of garlic,
slices of onion, pinches of dry sage,
thyme, marjoram, savory and kim
dred herbs all deliver their aroma
and flavor from the confines of the
well-tied little bag and then make
their departure without leaving bits
of inedible particles in the soup or
sauce or gravy For instance, If one
has fresh savory leaves to chop for
string beans, that is grand But If
the savory happens to be dried for
winter use, it works out much better
to extract the flavor from the con-
tents of the bag than to have the
dish of beans filled with ticklish lit
tie straws and sticks.
AS I looked over my various
Christmas gifts of herbs, I realized
that I had quite a menagerie, as it
were. Take marjoram, for instance,
a grand herb to use in clam and fish
chowder, in meat balls and in lamb
or veal stew, and very good when
rubbed into the crevices in a roast
ing piece of pork. If one has a fresh
growing plant in pot, one need but
Evening star., 1944-01-06

20 minutes while 789 per cent of
the children in consultants' families
take from 20 to 80 minutes for
breakfast. These figures do not in
clude Sunday breakfasts.
Jam, marmalade, jelly and other
spreads are usually served by SO
per cent; 12.1 per cent prepare
breakfast dishes such a waffle or
pancake batter, the night before
Coffee is served daily by SO per cent,
never served by 3.2 per cent; cocoa
is served daily by lib per cent.
Fresh fruit is served every day
by 339 per cent; 22.6 use fresh
fruit seldom, while the remainder
serve it twice a week or every other
day.
Selection of breakfast foods de-
pends on the "vitamin enriched
feature with 68.8 per cent of the
consultants. Commercially pre-
pared vitamins are served by 40.s
per cent, the majority of the home
makers serving these-74.8 per cent
consuming them at breakfast.
Sixty-two per cent of the women
Iconsultants stated that the men in
Evening star., 1944-01-06

rots and slice them and a few onions
and slice them and a stalk or two of
celery and cut 1t fine and a couple
OF turnips, sliced, too. All this YOU
put to soak in salt water for about
20 minutes.
While this is soaking, you take
your big saucepan and into it put
about half a pound Of salt pork,
diced small. When the pork is fried
brown, then add the vegetables,
shaken dry of salt water and fry
this all up little in the fat. When
it is sort of heated through, then
pour IN a couple of quarts of the
broth. Now let this simmer until
everything is about tender. Then
add a handful or two of little pieces
OF macaroni and simmer some more
until that is tender, too. And there
you have minestrone as made In
the Salerno sector.
Just give it little salt and pep
per when you go to eat it and serve
it up in big bowls in which you can
put some toasted slices of long,
skinny and crusty Italian bread.
And If you have any grated cheese,
you sprinkle some on top of the
soup"
Evening star., 1944-01-06
Our Future Fountain SpeCiap

For five years, man and boy, my
friend, just plain George, had been
the culinary impresario behind a
soda fountain in Midwestern town.
AS high, wide and fancy two
handed juggler of pots and pans IN
the narrowest possible working space,
George was an operator OF the first
magnitude.
When he joined the armed forces
1t did not take the rank and file and
also the higher ups long to detect his
ability. And so George found him.
self on his way to Italy and armed
with cooking knives and forks and
meat axes all to good purpose.
II was looking forward to getting
me some new wrinkles to bring back
to my fountain in Powell's Phar-
macy" George explained on re-
cent furlough. 80 I had my eyes
open for this minestrone stuff all
the soldiers with Italian background
we're always discussing. And sure
enough, no sooner did I get set up
for business near location called
OdleTIlU tIldll 1 1oullO IIlC d lcllldlC
native who was entirely anxious to
initiate me into the tricks of mine
strone. And now wait until I get
back to my fountain-weu have
minestrone in the approved and
ancient manner as daily special
and special it is.
Nobody can give me any back talk
about nlinestrone because I learned
to make it at minestrone headquar-
ters and from an expert of at least
60 years experience.
And I'm telling you that mine
strone is more than soup-it is q
stew. You eat it not only with a
spoon, but with a fork. Meat Is not
IN important part of the mixture,
Evening star., 1944-01-06
FisbL0af
De Luxe

~ cups corn fakes finely
crushed
Ia cups milk.
2 cups cooked fish, faxed and
chopped.
70 cup sour cream.
l tablespoon chopped parsley.
l tablespoon chopped chives or
minced onion.
l tablespoon lemon juice.
4 teaspoon thyme.
l teaspoon salt.
Dash of pepper.
2 eggs, we'll beaten.
Combine corn flakes and milk
let stand 10 minutes. Add remain
ing ingredients. except eggs, and
beat thoroughly. Fold in beaten
eggs. Turn into well-greased l.
quart loaf pan and bake in moderate
oven (375 degrees F) hour. Serve
with white sauce favored with small
amount of mustard. Serves 6 to 8.
Evening star., 1944-01-06

are really textbooks on the fish
themselyes-there are no recipes
given. For years there's been
an argument about the use Of rock
salt to melt ice on sidewalks and
doorsteps. It is undoubtedly efficient
but somewhat rough on shoe
leather and cement and bricks.
However, with labor as short as it is
this year, it would be we'll to be
prepared for the first ice and snow
with supply of rock salt. Sprinkled
over the sidewalk in the beginning
of the storm it will do much towards
preventing ice formation-and aft
erwards will melt the slippery sur
face that does remain in short
order Keep spices in tight
containers to prevent loss of the
volatile oils Unrationed canned
grapefruit juice is wonderful win
tertime source of vitamin c. :.
If you'd like a copy OF the very
comprehensive new booklet, school
Lunch Recipes" write to the ONCE
OF Information, Department OF Agri-
culture, Washington Is. It will be
particularly valuable to communities
with a school lunch program, espe-
cially where there is no assigned
dietitian.
Evening star., 1944-01-06

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 1t is
obviously impossible for us to
test all recipes submitted, we
cannot assume responsibility
for them.
Please do not be impatient If
1t takes few days for your re-
quest or suggestion to appear.
The great number of letters
being 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. C.
Evening star., 1944-01-06
Readers Clearing House
SILVER CLEANING; soFTENING
SWEATERS.

SILVER CLEANING: SOFTENING
SWEATERS.
Thanks to /. W. H., Washington.)
May add my two bits" to the
controversy on cleaning silver?
There is no short road to the job.
A reliable cream, elbow grease, hot,
soapy water and soft cloths are the
only answer. 1t takes literally years
to acquire the lovely soft-blue
patina that makes old silver SO
lovely and it can be acquired in no
other way. The quick methods give
q harsh yellow look associated only
with hotel plate, aside from being
harmful to the lovely metal 1t Is
exactly the same principle as the
patina acquired by lovely wood
care and years are the only thing
that can produce 1t.
A few drops of ammonia in the
rinse water may soften harsh wooden
garments ruined by incorrect wash
ing II they are not too far gone.
BROWN SUGAR.
Thanks to Mrs. H. T. M,
Washington.)
In answer to Mrs. L. j. Us re-
quest about brown sugar. Have
been successful in softening 1t up
by wrapping rather wet dish towel
around entire package and leaving
until moisture penetrates through.
OF course, package is ruined, but
sugar is as good as ever.
ed. note: We ,Dish to thank
Mrs. H. McC, Washington, for
submitting methods for soften
ing peanut butter and for keep
ing bro,Dn sugar, Which were
similar to others receiued)
X
BREWERS YEAST FOR DOG.
REQUESTED by Mrs. L. T,
WGShington.)
The Clearing House of The Eve
ming Star long may it continue! l
was very much interested in the item
of giving your dog brewers" yeast.
Evening star., 1944-01-06
Delicious! Try It

Top the family's favorite bread
pudding with a generous tablespoon
OF colorful grape jelly or spicy apple
butter. Baking bread pudding in a
ring mold gives new dress to this
old-time favorite. For pleasing va
riety the ring may be filled with
prune or applesauce. OF course,
bread pudding "as is" Is mighty
good, especially when made with
enriched bread.
Evening star., 1944-01-06

pick of few leaves and mince
them. Then they can 60 right into
the stew or choWder and they will
behave as minced parsley behaves.
But when friends cure them for
winter use, they may not pick them
neatly as leaves from the stems
Often they dry the whole thing,
stem and all. Sometimes the dried
herbs are broken into bits and
stuffed into jars. At other times
they are crumbled fine. AS a result,
I found myself with dozens of pack
ages and jars, often owning five or
six different jars of the same herb
So here is what did: With
thyme, for instance. 1 had six
packages. I put all the thyme to-
gether in one dish. Then I tossed
it all in fine sieve and removed
the usable powder. And all the
rest I picked over-removing the
obvious stalks and stems and ground
it up in an old-fashioned coffee mill,
set fine.
Then bought two dozen jars with
good tops. the jars big enough to
hold a worthwhile supply. Instead
of having three or four different
packages, bags, pots and jars of one
and the same herb, wound up with
sizable jar. I built an herb shelf
and now there is fine, workable
collection of all I need. While there
are many interesting herbs, from
the standpoint of the grower and
collector, there are really only a
few which are needed in day to day
cooking. These might as well get
organized and lined up for constant
use!
BASIL is an essential herb and
there should be a jar of it ready for
use. Tomato sauces, in fact, any
tomato dish, calls far basil.
CHERVIL is like a delicate pars-
ley, and may be used as an alterna-
Evening star., 1944-01-06

OF the families questioned, 926
per cent of the husbands eat break
fast at home and 1913 per cent OF
the wives prepare the meal. Twen-
ty minutes is the time required by
SOS per cent of the women ques-
toned to prepare what they con-
slider well-balanced breakfast
Another 28.l per cent require 80
minutes in preparation, while SO
per cent prepare the meal in 10
minutes. A small group, 81 per
cent, spend As minutes preparing
breakfast
Ninety per cent of the consul
tants estimated their husbands sat
at the breakfast table from 10 to
Evening star., 1944-01-06

sauces; celery for old-fashioned
cooked salad dressing; coriander,
cardamon and cumin for cookies,
and poppy and caraway for seed
buns.
These are the old stand -bys-the
foundation herbs. When they be-
come articles OF daily use, they. in
turn, will introduce into the home
the dozen and one interesting
though less important herbs-borage
and rosemary, costmary and fennel,
rue and saffron and so on and on.
More and more of the recipes men,
toned in many current magazines
call for herbs. With this little COL
lection almost each need may be
met and countless interesting
f1avors introduced to the home
table.
Evening star., 1944-01-06
Dessert for Wintertine

Hot steamed puddings are ideal
for rounding out an otherwise not
too-filling meal these cold wintry
days.
Prepared hours before mealtime
they can sit contentedly bubbling
on the stove until needed, using
practically no fuel and requiring
very little attention.
This recipe for steamed date
and nut pudding comes from Mid
die America, the tropical country
that produces practically all our
bananas-so it would seem that hot
desserts are just as popular whether
the climate Is warm or cold!
Dates and almonds are favorite
combination In Middle American
recipes, but figs or raisins and other
nuts may always be substituted for
the slightly more expensive almonds
and dates
Chop the nuts and fruit as finely
as possible for best results, and al
ways be sure to make plenty OF
sauce.
Custard sauce is particularly good
with steamed puddings, and very
simple to prepare If you make it
from a packaged vanilla pudding
mix.
STEAMED DATE AND NUT
PUDDING.
cup sifted flour.
3 teaspoons baking powder.
u teaspoon salt.
Y cup fine dry breadcrumbs.
u cup shortening.
y cup light brown sugar.
! egg, we'll beaten.
Il cup milk.
y teaspoon vanilla.
u cup chopped pitted dates.
Il cup chopped blanched almonds.
Mix and sift -four, baking powder
and salt. Add breadcrumbs. Cream
shortening and sugar. Stir in egg
and beat we'll. Add -four mixture
alternately with milk. Stir in vanilla,
dates and almonds. Pour into a
creased one-quart mold, cover
tightly with lid or two thicknesses
of wax paper secured with string
tied around mold and then looped
Evening star., 1944-01-06

chablis), u cup sugar, Il TEASPOON
salt, Il teaspoon cloves, u teaspoon
cinnamon, 2 teaspoons cornstarch,
3 tablespoons butter.
Cover raisins with half of the wine
and simmer minutes Add sugar,
butter. seasonings and cornstarch
dissolved in balance of wine. Stir
until mixture thickens. Serve hot.
I would be interested in knowing
what kind of bean sprouts are used
in chop suey.
COOKING SPINACH.
(ReQuested by Mrs. v. J. l.,
Arlington, Va.)
Will some one please tell me some
different ways to cook spinach?
am so tired of just cooking and add.
ing butter. There must be some
other methods of fixing" Popeye's
food.
QUICK COFFEE CAKE AND TOP
MIXTURE.
(Thunks TO Mrs. W. ". B.,
Washington.)
Here is q coffee cake recipe have
found very satisfactory. In fact, I
use 1t for dessert and my family
likes it very much.
One and one-half cups flour, 3
teaspoons baking powder, Y tea
spoon salt, n cup sugar, Y cup
shortening, egg, " cup milk,
teaspoon vanilla extract.
Sift flour once before measuring,
Then sift -four, baking powder, salt
and sugar together. Cut in shorten
ing with two knives or a pastry
blender Cor put it in with the fin.
gers. I find this method satisfac-
tory until mixture is like fine corn
meal.
Blend in wen-beaten egg, mixed
with milk. Add vanilla and beat
just enough to mix we'll. Pour into
well-greased square or oblong pan.
Sprinkle with the following miv-
ture: II cup brown sugar, 2 table
spoons flour, teaspoons cinnamon.
2 tablespoons melted butter, u cup
chopped nuts.
Mix sugar, -four and cinnamon
together. Add melted butter and
stir in chopped nuts.
PINEAPPLE-APRIC
CONSERVE.
(Thdnks to Mrs o. H. H.,
Washington
In response to a readers request, I
wish to offer this recipe.
Cut up and soak overnight
pound dried apricots. In the morn
ing drain most of water and add /
large can crushed pineapple and
cups sugar. Mix and boil Is or 20
minutes, stirring frequently. Add
nuts if desired just before removing
from fire.
Evening star., 1944-01-06
Bv Arthur II. Deufe

tive for parsley in every dish which
calls for the latter. 1t might as we'll
all be ground fine and ready for
immediate use.
MARJORAM for the soups. chow
ders, meat balls and so on. Ground
up, it Is ready to use by the pinch.
SAGE. SAVORY, TARRAGON
THYME - all herbs in everyday
use-al worth having ready at
hand.
With this collection, supported by
green parsley, cuts of chives and
onion tops and celery greens, herbs
Tor cooking will be we'll represented.
But there should be some pack
ages or bottles of edible seeds. too:
Dill, for sauerkraut. pickles and fish
Evening star., 1944-01-06

over to form . handle. Steam for
2 or hours. Turn out and serve
with custard sauce. Serves 6.
CUSTARD SAUCE.
4 level teaspoons prepared vanilla
pudding mix.
Ia cups milk.
Put pudding mix in a saucepan.
Add milk, stirring until smooth.
Bring to a boil over direct heat
stirring constantly. Serve imme-
dfately. Serves 6.
Evening star., 1944-01-06
PINEAPPLE-APRICOT
CONSERVE.
(Thdrks to Mrs. o. II. H.,
Wpcb;1rfn,

their families preferred q hearty
breakfast. Only Ala per cent Of
the women themselves like hearty
breakfast menus, although 562 per
cent OF the children in these
families prefer a hearty rather than
light morning meal.
Evening star., 1944-01-06
By the Victory Chef

but meat has a lot to do with it
With few pieces of meat. you cook
the broth the day before. The meat
does its work for dinner last night
but the good broth is saved up for
making minestrone today. Score a
double play for the couple of pounds
of good old soup meat.
With the broth standing by and
waiting for the signal to commence,
you take, first of all, a cabbage and
tear up the leaves, then few car
Evening star., 1944-01-06

Will the lady who sent 1t in be more
clear about it? Such as, where to
buy 1t, how much and how often to
give 1t. I have a very pretty blond
color dog, Irish setter type. She
Is large, with long hair and each
spring she starts losing her coat
and rash breaks out on her. It is
bad as the weather gets warmer,
Can you help me in any way?
VERMONT RAISIN SAUCE.
BEAN SPROUTS.
Thanks to Mrs. w. r. ~,
Falls Church, Va.)
Here is a recipe for raisin sauce
requested by one of the Clearing
House readers which is taken from
a recipe book compiled by women
OF Vermont who have contributed
their favorite recipes.
Three-quarters of cup raisins. 1
cup white wine champagne or
Evening star., 1944-01-06
Gz141cAeR
uG4&@&*@9
Plain and SeIf.RiSi,,u

Plain and Self-Rising
Buy it and use it with this GUAR
ANTEE: That every sack Of
, ENRICHED SHINGToN
FLOUR will give YOU land that
means Y0U) better satisfaction
than any other Flour you have
ever used-or MONEY BACK.
that's how sure you'll be satisfied
No other Flour is made exclusively, and
always, of such carefully selected growth of
wheat-workins perfectly with your kitchen
equipment And it is SUPERCHARGED
with these vital food elements-vtamin Bu,
niacin, iron, calcium-svine to White Flour
ALL the nutrition of whole wheat
Enriched Washington Flour
WILL make good
PLAIN Enriched Washington Flour for all
SELF.RISING Enriched Washington Flour
is for biscuits waf1es, shortcakes and
all the dainties and decacies. With Self.
Rising Enriched Washington Flour no baking
powder is requred-the right proportions of
the purest leavenins phosphates are added at
the MILL
For sale by ALL INDEPENDENT aroceys, chain
stores, markets, delicafessens Ask for En-.
riched Washinsfon Flour BY the full name.
Listen to the Washington Flours
Popular Radio Program
Americana Quiz"
Sundays-6:3 80 PM.-WMAL
WiIkins-Rosers Milling Co. w'is9e'on b g
Detroit evening times. (Detroit, Mich) 1921-1958, 1944-03-05
Keep iiIoVeiY with Visoro for
your own satisfaction ond ihe
inspiration Of your neishbors.

Busy az never before. with war work.
and with growing your Victory Gar
den you NIGH, be- inclined TO give
your lawn and flower garden the
once over lightly" TINS year
DON'T do 10 In the hrst place n
lovely lawn and beautiful. fragrant
flowers can contribute immeasurahly
TO community morale help YOU gam
needed relaxation Also. once YOU
Hcficcf your grass and garden youll
find Il takes tremendous amount OF
crtta work to get II back IN shape
50 order NIgoro from your dealer
night now Nigoro IS the complete plant