davidaulloa/AmericanStories huggingface dataset:
Evening star., 1944-03-30
For Ali the Sundries

Only the epicure would, in pre-
war times search out a mess Of
sweetbreads and turn them into a
feast for Lucullus. One had to be
a gourmet to know the suave good
ness of calves brains cooked In
brown butter and touched up with
capers. And to know and enjoy
tripe meant that one was either
an Englishman of the lower middle
class or a Frenchman who came
from Caen.
But wartime food conditions
which have upset many practices
and habits are roofing many Of us
out of traditional prejudices and
opening an entirely new vista Of
truly delightful dishes.
Let's start with sweetbreads. Tell
the butcher to give you as many as
you need for the number of por-
tions you wish to serve. Take them
home, and II you want them for din
ner put them to soak in a dish OF
cold water about noon, changing the
water several times. When ready
they will appear white in color.
Place them in a saucepan, cover
with water and bring to . boil. Cook
for two or three minutes Drain
and return to some cold water. Now
Evening star., 1944-03-30

loaf with mayonnaise mixture. Place
under broiler-1 to minutes until
brown on top. Garnish with carrot
and celery curls. Yield: servings.
FRUIT FLOWERS.
Orange Rose: Peel orange. leav-
ing one continuous peel. Section
orange. Arrange orange peel in
rose fashion, winding it round and
round and allowing layers to snug
gle into each other. Heap orange
sections in center.
Apple Daisy: Slice apple. Peel
and remove core. Use scalloped
cookie cutter, or cut small VS. with
a sharp knife, all around edge OF
slice. Continue the petals to the
center of slice by pressing very
lightly with knife. Don't slice
through. Dip in lemon juice. Place
a half cherry in center Of daisy.
Pear Tulip: Peel and cut pear in
half. Remove core. Cut narrow end
of pear to resemble tulip. Thin
cream cheese with mayonnaise OF
milk. Tint with food coloring. Place
pear, cut side down, on plate and
frost.
Evening star., 1944-03-30
To Preserve Eggs

-Four simple ways to preserve some
Of this springs bountiful supply OF
eggs for home cooking next fall are
suggested by H. L. Shrader, extern
sion poultry specialist Of the United
States Department OF Agriculture.
To families who live near a freezer
locker plant Mr.. Shrader recon-
mends freezing supply of eggs for
home use. Other families may pre-
serve eggs at home to advantage if
they live near enough to the source
Of supply to obtain eggs the day
they are laid and if they have a
cool cellar or other cool place to
store them.
Mineral oil or waterglass, both
sold at. drug stores, or dry ice"
sold at many ice cream plants, are
three substances that may be used
to preserve eggs at home. The oil
and the waterglass preserve eggs by
sealing the pores in the shell
through which organisms enter.
Waterglass seals 50 thoroughly that
an egg preserved this way must
have its shell pricked with a pin
before boiling or it will explode in
the hot water. Dry ice gives of
carbon dioxide gas, a familiar pre-
servative. Eggs sealed in a jar of
this gas keep well for months. To
be preserved successfully by any OF
these substances, however, eggs must
be infertile, as most commercial eggs
are, and as fresh as possible, pref
erably not over "a hours old. They
should also have clean, sound, strong
shells. Eggs with soiled, cracked or
even slightly checked shells will not
keep.
Dipping eggs in mineral oil is a
simple, inexpensive way to preserve
them for several months. Use the
Hghtest grade mineral oil the drug
store sells, because heavy oil makes
the shell greasy and collects dust.
Warm the oil to thin it but have it
no hotter than the hand can stand
with comfort. Eggs keep best if they
are oiled the day they are laid, but
they should not be oiled until they
have been laid at least four hours.
Put several eggs in a wire basket,
dip the basket down into the oil,
drain, then pack the oiled eggs in
clean baskets, crates or cases in
cool cellar.
A very common household method
OF preserving eggs is to put them
down in solution of waterglass or
sodium silicate, clear liquid sold
at drusstofes. One quart Of water
Evening star., 1944-03-30
BY the Ticfoyv Chef

separate them one from another
and using q little kitchen knife re-
move all the skin and the sinews.
Now they are ready to be braised
or broiled.
Let's braise our first dish of sweet
breads. 1t is very simple. We melt
a tablespoonful of butter or mar
garine or bacon fat in a saucepan
On this we place a layer Of this mix
ture: A sliced onion, a sliced car
rot, a bay leaf, some chopped pars-
ley and few pinches Of thyme. Now
we salt and pepper the sweetbreads
and place them on top of the vege-
table mixture. Cook until the butter
is melted and the vegetables be-
come slightly Drowned. Now add q
cup of veal or chicken broth or some
leftover gravy. A sherry glass OF
sherry or dry white wine adds an ex-
cellent flavor, but is optional Set
the dish in the oven at about 375
degrees for about three-quarters OF
an hour, basting often. Place the
sweetbreads on hot platter. Check
the gravy for salt and pepper. II
too thin cook in a little butter and
flour rubbed together. If too thick
add a little broth.
A plain boiled potato and a dish oi
peas or string beans round out q
delicious course while a green salao
really must follow.
And now. another day, let us dc
calves brains in brown butter OF
bacon fat. For each two servings
provide set of brains. Place fol-
half an hour in cold running water
and then, using the fingers, separate
into two portions. Still using the
fingers remove the membrane which
covers them This is a very simple
little job. Rinse well in cold water
keeping each half of the set in nice
whole shape. Now heat butter in a
skillet. Bacon fat will do, margarine
is better substitute. When well
heated, place the halves of brains in
the pan and cook slowly to a rich
brown. And last of all, add spoon
full or two of capers and liquid OF
else a little vinegar. Finish with
salt. And serve very hot.
Comes now tripe-a truly grand
dish for the initiated. Tripe comes
from the butcher already parboiled
Sometimes it is salted, so beware o1
sailing until you make sure.
There are ever so many splendid
dishes to be made with tripe. Here
Is just one. 1t is a truly delicious
French country recipe, serving foul
nicely.
Buy pound of tripe, wash ano
dry and then cut into strips about
two to three inches long and half ar
inch wide. In a sufficiently large
sauce pan, brown a chopped onior
lightly in butter or margarine. Their
add a nubbin Of garlic Cor omit it Il
you would impair the flavor. Their
add No. can Of tomatoes, a small
can OF tomato paste and the tripe
Next add couple of cups of chicken
or veal broth-canned chicken broth
Is fine. Season with salt and pepper
In a little cloth bag put a bay leaf
some celery green's, generous pinch
OF dry thyme and several springs oil
parsley. This is the Frenchman',
Evening star., 1944-03-30

garni bag. Drop it into the sauce
pan. Then cover 1t well and place
on the fire or in the oven and, at, q
low heat simmer for two hours or
more until the tripe is tender. Then
remove the garni bag and skim OF
any fat from the liquid. Check for
salt and pepper seasoning. Last of
Jail, add tablespoonful of chopped
parsley. Heat it up well and serve
with boiled potatoes.
If you are not educated In these
delicious though lesser known dishes,
please, gentle reader. do not turn up
your nose and sniff in disdain. These
really are concoctions which the
critic Of fine food regards ~ delights
Of the first inlgnfts..dS.
Evening star., 1944-03-30

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 II
1t takes a few days for your re-
quest 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 and
lengthy letters must be edited
by us. @<
B.,C.
Evening star., 1944-03-30
THE EvENING STAR Washington DC
Report to the Housewife

Raisin sauce, leftover from baked
ham, reappears to garnish bread
pudding. Cauliflower leaves are
shredded and used in combination
with other green's in salads. There s
a stock pot bubbling on every stove
3. Now that OPA has removed
the expiration dates Of all red and
blue stamps In War Ration Book
Four, there1l be no excuse for that
END OF the period" buying spree
that reduced both stocks and mer-
chants to the exhaustion point
Evening star., 1944-03-30
Delicious

2 cups Claret, Burgundy, Cab
ernet or any red table wine.
2 cups rhubarb, cut fine.
Combine corn starch and sugar.
Add water and cook, stirring con-
stantly, until mixture is thickened
and smooth. Add spices, lemon
slices, wine and rhubarb. Cook 5
minutes. Serve piping hot or well
chilled, accompanied by water
|crackers.
Evening star., 1944-03-30

glass is enough to preserve IA or is
dozen eggs. Into 5-gallon crock Or
galvanized can, thoroughly cleaned
and scalded, pour quarts of water
which has been boiled and then
cooled. Stir in the quart of water
glass. Place the eggs in this So
luton carefully 50 as not to crack
shells. Keep the eggs in water
glass in cool place and make sure
the liquid covers the eggs at least
an inch at all times. More eggs
may be added from time to time,
or more of the solution added as
it evaporates. A cover over the top
helps prevent evaporation.
A third and more unusual method
to preserve eggs at home is to seal
them in glass fruit jars filled with
carbon dioxide gas. DRY ice" gives
off carbon dioxide as it melts, but
must be used with care because 1t
can cause burns or even explosions.
Always handle dry ice with tongs or
paper so that it does not come in
contact with the skin. For preserv-
ing eggs with this material use q
quart-size glass fruit jars with rub
Der rings and screw tops. Adjust
the rings on clean jars, then into
each jar drop two pieces Of dry
ice about the size of walnuts. Put
as many eggs in the jar as it will
hold. When the ice stops fuming
and the jar is filled with white vapor
screw on the top tight and set away
in a cool place. The gas does not
leak out of the jar easily so eggs
keep well for a number Of months.
Once the jar is opened, however,
the eggs are no longer surrounded
by the preserving gas so they should
be used within a few days.
Though home preserving by these
methods provides supply Of cooking
eggs for later season the eggs
do gradually lose their very fresh
quality over the months. Eggs pre-
served in q freezer locker keep their
freshness much longer. For freezing
eggs are removed from the shell and
put into clean baking powder cans
or other tight tins or special vapor-
proof containers. Whites and yolks
may be frozen separately II desired.
Whites are ideal for freezing but
yolks must be beaten and have
sweetening or salt added to keep
them from becoming gummy when
thawed. Add l tablespoon of corn
sirup, honey or sugar sirup to 2
cups Of egg yolks before freezing. {.
Evening star., 1944-03-30

and paprika and simmer for 20 min
utes to u hour or until meat is ten
der and all ingredients are thor.
oughly blended. Or put in a cas-
serole and bake Il hour at 325 de-
grees.
This second recipe has been used
for 40 years and is known as Fan
Fol"
One pound of ground beef, / cup
cooked rice, / quart canned toma-
toes, u teaspoon red pepper, "a tea
spoon salt, tablespoon drippings.
Fry meat until brown. Turn into
casserole, add tomatoes, rice and
hot pepper. Bake / hour at 300 de-
gree heat. Either of these dishes
served with either a tossed green
salar, or fruit salad and light des.
sert, makes a grand meal.
PLANT CARE
AND REQUEST.
Thanks to Mrs. L. B. M,
Siluer Spring.
May I recommend "The Indoo,
Gardener" published by the Uni
versity of Minnesota Press, Min
neapolis, Mimi, to all the readers OF
this column? They will find therein
the answers to all the questions
asked about care of house plants
This book was written by house
wife after years of care and struggle
toward survival of gift plants
Does any one have slips Of marica
caerulea and marica lutea?
ANTS:
BLEACHING WOOD?
Thanks to Mrs. r. P. c.,
Siluer Spring.
I enjoy the Clearing House and
recently saw a request for Kidding
ones place of ants. The odor Of tar
will drive them away. I tried many
things to no avail before I was told
of this. I keep a small bottle of
juniper tar in my kitchen and touch
the stopper to several places around
where they seem to come in, as soon
as they are gone, the slight stain
can be removed with a damp cloth.
Can some one give me instructions
for bleaching darkened hardwood
floors with oxalic acid?
Evening star., 1944-03-30
By Betsy CasweH,
women's News Editor.

production so as to meet the need
for large supplies Of dried fruit for
the armed services, our Allies and
U. S. civilians in 1914. It is
reported that WAC mess halls prac-
tice many OF the economies that
civilian housewives do. Leftover
cereals. breakfast toast and pan
cakes go into dressings. Fruit juices
are used in sauces for plain cake.
Evening star., 1944-03-30

Meal planning complications
caused by shortages of ration points
lead many an enterprising cook into
interesting culinary adventures!
And American home cook books will
probably be the richer for the days
that have tried the ingenuity of the
homemaker or lead an otherwise
too conservative cook to try q few
recipes new to her and to her family.
Wine-fruit soups are not new;
they are old favorites in many Eu-
ropean countries. They are q new
service to many American fmilies,
however. F1avorsome, colorful and
fragrant, they boast rich food ap-
peal. They are served either hot or
cold as the hostess chooses. During
the cooking process, the alcohol ia
the wine evaporates, so that this
soup may be served to the en-
tire family. Virtually any wine
type may be used in one Of these
delicately spice-scented soups and
the recipe may be varied to include
any fruit in season.
AS an appetizer, they are served
with crisp water crackers; as main
course for luncheon or supper they
may be featured with cereal dump
lings, and as a dessert they should
be accompanied by macaroons or
other light cookies. ~ ..z q.
WINE-FRUIT SOUP
(SerueS 81.
l tablespoon corn starch.
q cup sugar.
l cup water.
2 inches stick cinnamon.
4 teaspoon mace.
Y teaspoon nutmeg.
slices lemon.
Evening star., 1944-03-30
FIG VELVET CAKE.

(IhGnkS to Mrs. p. N. j.,
Arlington)
To the lady who requested recipes
using figs, I submit the following
cake, which I have found very
good:
Fig Velvet Cake: 1ha cups dried
figs, l cup granulated sugar, Y cup
shortening. y teaspoon maple fa-
voring, / cup milk, az cups sifted
al-purpose flour, / teaspoon salt, /
teaspoon soda, 2 teaspoons baking
powder, " cup granulated sugar. for
egg whites. 4
Boil figs S minutes in water to
cover. Drain, clip stems, and chop.
Cream sugar and shortening, add
f1avoring, beaten egg yolks and figs
and stir to blend. Add milk alter
nately with flour sifted with salt,
Evening star., 1944-03-30
DAMP BASEMENT; OIL IN
BABY CLOTHES.
(Thdnks tn N N p

OuUST SWtHQj
My sympathies to Mrs. S. B., whose
basement is damp. I believe ours
has been one of the worst ones to
condensation only that I have ever
seen. First my husband built some
extra large containers for the salt
like crystals recommended for con-
trolling moisture in Easements.
closets, etc. It was like dissolving
sugar in water and made no appre-
ciable difference. The basement
area was too large and it would have
cost small fortune to use enough to
help. We found several things that
helped in such cases, only one of
which we could use. First, my hus-
band purchased screens for the win
dows and q screen door. When the
weather was very hot and humid,
he closed all windows and door dur
ing the day and opened them at
night. At other times, left door and
windows open day and night. We
had no outlet for a stove, but I
know several people who did Zone
had a fireplace in the recreation
room and used that chimney. They
used the old-fashioned small wood
burning stove and would build a
small fire whenever necessary. An
other suggestion which we felt too
expensive was to cut out another
window on the side that was solid
Evening star., 1944-03-30
BROWNIES.
(Thdnks to Mrs. S. L. H.,
WdshfnHfon

Mrs. r. H. e. asked for brownies
easy on the ration points. These
are not very rich, either.
One cup -four, l teaspoon baking
powder, pinch salt, 4 cup melted
shortening, Il cup molasses, egg
2 squares melted chocolate, cup
nuts chopped.
Sift dry ingredients, mix other
ingredients in order given and beat
thoroughly. Spread on cake pan
lined with oiled paper and bake
Is minutes at 325 degrees.
Another Way: / cup -four, tea
spoon baking powder, pinch salt
sifted together, " cup sugar Cor
honey, 70 cup melted senisweet
chocolate bits, u cup shortening and
l egg beaten together. Add dry in
gradients, "a cup chopped nuts and
bake in a creased pan IS minutes
at $50 degrees. -- s.ss--.>tt
*s+ -~c .iere.
CREAMY CARAMEL FROSTING
(Thanks to Mrs. D. H. ",
Wdshington.)
I have enjoyed your column more
than I can express in words. I have
found so many new recipes and
household hints that turned out to
be delicious and time-saving. In
answer to Mrs. G. DIS request for
creamy caramel frosting I wish
to offer her this recipe which is a
favorite of all my family and friends
and has never failed to turn out
just right.
Boil in saucepan rs cups brown
sugar, 2 teaspoons butter and "a cup
milk until it forms soft ball when
dropped in cold water. In q dish
combine 4 cup melted butter, 17a
cups confectioners' sugar and 2 ta-
blespoons hot milk and beat until
smooth. Pour hot sirup over this
mixture and beat until creamy thick.
X X X
CHOCOLATE EASTER EGGS?
(ReQuested by Mrs. A. S. I,
Greenbelt, Md.)
I was wondering if some one had
Evening star., 1944-03-30

soda and baking powder and mix
Beat egg whites stiff, add sugar in
small portions, beating we'll after
each addition. Fold into batter
Pour into 3 creased 8-inch layer
cake pans. Bake in a moderate
oven (375 degrees) Is to 80 minutes
Put layers together and frost top
and sides with boiled icing. Serves
IL to IA.
This recipe is taken from a book
Of tested fig recipes published free
by the California Fig Institute, GIT
Rowel Building. Fresno, Calf.
Your column has been a source OF
both pleasure and assistance to me.
Evening star., 1944-03-30
ARGYROL STAIN.

<akb1 4t>@1 . AIN.
Thanks to M. A. S.,
Wdshington.)
To Mrs. r. w. c.: I find I have
best results in removing argyrol
stains by first soaking garment a
long time in cold water. Change
water if stains are bad. Then rub
spots in cold water and laundry
soap. Afterwards use warm water
and soap or boil If garment will
permit. Hang in sun to dry. If
stains are once set they are very
hard to remove.
Evening star., 1944-03-30
Readers Clearing House

Ia good recipe for chocolate Easter
eggs? had one that was very
reasonable to make, but lost it some
where.
Evening star., 1944-03-30
IRONING HINT.

Thanks to Mrs. E. W., Arlington. J
Unless you are fond of the Victor
ian Sunday-in-the-park starchy ap-
|pearance on clothes, why use starch
at all. I have never had any starch
In the house and find that clothes
are very easy to iron. The trick is
to catch them just damp enough.
On a good drying day cottons can
come off the line in about 10 min
utes. Roll them up tightly and iron
at your leisure. If they must be kept
overnight cover with wet turkish
towel. Hang all clothes by the
thickest part, that is, mems shirts
by their neck bands and cuffs, etc.
Thus the single thicknesses won't
|get bone dry before the doubles
dry. Then with little practice, and
. small travelling iron If you have
one, and a sleeve board by all means,
you should be able to iron your sum-
mer dresses, and little girls dresses
without ironing in any wrinkles
around the gathers and shoulder
puffs. I use sleeve board and a
small iron, or the tip of my regular
iron, almost entirely for my own and
my child's dresses, with the result
that they always look new, and never
as though they have been washed
and ironed. Don't be too easily dis
couraged. To catch them at the
correct dampness may take a little
time. iron mems shirts quite wet,
and then put them on hangers to
dry. This gives them q nice finish.
The same, is true Of napkins.
Evening star., 1944-03-30
SEA FOAM CANDY.
(Thanks to Mrs. J. D. r.,
Rrenf1B0o1

SEA FOAM CANDY.
Thanks to Mrs. J. D. r.,
BrentDood)
In answer to the request of Mrs.
|C. w. H., Mount Sterling, KY, am
submitting a recipe for Sea Foam
Candy giving the temperature so
that she can use her candy ther-
mometer.
Two cups sugar, q cup dark corn
sirup, " cup water, stifny beaten
egg whites, teaspoon vanilla, l cup
broken nut meats.
Combine sugar, corn sirup and
water. Stir over low heat until
sugar dissolves. Cook to light crack
stage (27o degrees). Slowly pour
over beaten egg whites, beating con-
stantly with slotted spoon or rotary
beater. Beat until mixture holds its
shape. Add vanilla and nut meats.
Drop from teaspoon on creased pan
or waxed paper. II desired, pour
into creased pan, cool and cut in
squares.
Like many others, my husband
and have just arrived in Washing
ton and already I count on the
Readers Clearing House for recipes
and excellent suggestions. I trust
the above recipe will help Mrs. c.
w. H.
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1944-01-27
RICHLAND
BY Gladys KilIenbeck

Mr. and Mrs. Howard Swenson en-
tertained Saturday night at a buffet
supper and whist party. Present
were Mrs. Earl Brackee, Mr.. and
Mrs. H. H. Hughes, Mr.. and Mrs.
George Killenbeck, Mr.. and Mrs.
Clarence Kravik and Mr.. and Mrs.
Max Mavity.
Earl Brackee left Wednesday from
Wolf Point for Rochester, MINI, to
consult doctors.
Mr.. and Mrs. Elmer Balm and II.
H. Hughes attended a meeting of
the Nova Credit union in Opheim
Saturday. Mr.. and Mrs. Balm re-
manned there with relatives until
Sunday evening.
Mr.. and Mrs. Oral Quale visited
friends in Opheim Sunday. They
were accompanied by Mrs. Elizabeth
Eliason, who visited at the E. B.
Holte home.
Mrs. Jack Gray left Saturday for
Spokane, Wash, where she was
called by the illness of her mother.
The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1944-01-27
TAMPICO
BY Agnes Molvig

Mr.. and Mrs. Ernest Martin and
son Ronnie visited at the Mike
Burrus home in Glasgow Saturday
evening.
Mr.. and Mrs. liver Martin visited
at the James Montfort home near
Vandalia Saturday evening.
Mrs. Edwin Vertz of Glasgow
spent Sunday visiting at the home
of her parents, Mr.. and Mrs. j.. F.
Kirwan.
Mr.. and Mrs. Harold Porter and
family were Sunday afternoon Wis
itors at the Harold. Sudweeks home
in Fort Peck.
Mrs. Paulina Stephens and Mrs. F.
j. Rushton and daughters Mary
and Edith visited at the E. 1. Porter
home Sunday afternoon.
Kaye Porter spent the Saturday
at the home of his parents, MI. and
Mrs. E. 1. Porter. .
Mr.. and Mrs. Chris Molvig and
family and John Kolstad visited at
the Walter Schneider home Sunday
evening.
Norris Braaten spent Sunday Wis
iting Sever Enkerud.
Mrs. Fred Ekola and son Sanford
spent the week end at the Oscar
Anttonen home.
Miss Barbara Porter of Fort Peck
spent the week end at the home OF
her parents. .
c. j. Maalerud was a caller at
the Francis Lamphier home Mon
day.
Jimmie Nelson and Kenneth Alex
ander of Glasgow spent the week
end at the home of Mrs. N. G.
Nelson.
Tampico School Notes
We have just completed our Sc
mester tests. Pupils who received
marks over 90 on their tests were
Carol Lee Molvig. grade 4 arithme-
tic; Sherron Porter. grade 3 geogra-
ply: Sherron Porter. Larry Ekola
and Floyd Nelson Jr., grade 3 health;
Florence Kirwan, grade 7; Sherron
Porter and Larry Ekola. grade 8
reading; Carol Lee Molvig, grade 4;
Dorothy Ann Molvig, grade 5; Louise
Ekola and Florence Kirwan. grade
7: Larry Ekola, grade 3 English, and
Louise Ekola. grade z spelling.
We have started a good posture
contest. the Red and Blue sides. The
side getting the most checks has to
give the winners a Valentine day