davidaulloa/AmericanStories huggingface dataset:
Evening star., 1944-01-13

Surprises" Is right, for heading
the List Is:
SOYA FUDGE.
2 tablespoons soya flour.
! cup sugar.
2 tablespoons cocoa.
/ tablespoon corn sirup.
2 tablespoons butter or fortified
margarine.
v teaspoon salt.
" cup milk.
! teaspoon vanilla.
Place sugar cocoa, corn sirup, but
ter and salt in q pan. Add milk
slowly, stirring mixture so it will be
smooth. Cover pan and bring to a
boil. Remove cover and cook until q
temperature OF 24O degrees is
reached, or until a few drops in a
cup Of cold water form a firm. soft
ball. Remove from heat and cool
minutes by setting pan into another
pan containing cold water. Stir in
soya flour and beat until mixture
begins to thicken. Then pour out
on a creased pan. Mark into
squares before fudge gets too hard.
Just those two tablespoons of soya
flour in fudge help build up the sup
ply Of protein. The same amount
In ice cream not only adds a
healthy punch" but makes the ice
cream smoother. And one lone ta-
blespoon Of soya added to cocoa will
Evening star., 1944-01-13
By Betsy CassceU,
Women's News Editor.

cheese to your viii continue to be
available to civilians. Nice to know
If you could find the cheese!
Sugar Stamp No. 80 in War Ration
Book becomes valid Sunday, and
will be good for 5 pounds OF sugar
through March From January
II through %, stores will be allowed
to sell, ration free, percentage of
their stock Of women's footwear,
rules OPA. These will be priced at
So per pair or less, and the action
Is designed to help dealers dispose
Of limited quantities of novelty-type
shoes :. WPB has allocated cotton
fabrics and cotton and worsted
yarns for specific items of children,s
and infants wear. This Is expected
to increase substantially supplies of
sweaters, polo shirts, creepers, fan
nelette sleepers, underwear, and so
on. It's about time, too, Judging
from the calls from desperate
mamas who haven't been able to
find garments for junior or little
Mary An article in q recent
issue of Modern Packaging maga-
zine says that new paper packages,
making use Of heat-sealing cello
Evening star., 1944-01-13

made the first night out of the drip
pings after fat has been poured of
each night add the juice to the
gravy which has run from the meat
The bones and short ribs 60 into
the soup kettle.
II you buy a larger roast and the
short ribs are meaty, have the
butcher cut OF and grind the meat
with bit OF the suet for hamburger
but bring home the bones for the
dog and the fat for Uncle Sam.
BAKING BEANS.
(Requested by Mrs. J. S. H.,
Washington)
Could some of the expert cooks
who read the Clearing House give
me few hints on baking beans? ]
never seem to be able to turn out
good ones. Please tell me how to
boil, bake and keep them and what
to put in them. Although I have
unusual success with almost every
thing I cook and bake, my reputa-
ton as cook is at stake with
friend husband. on account of this
lack Of ability to make good beans.
Thanks so much to the lady who
sent in the recipe for Everlasting
Rolls" That's the perfect roll rec
ipe I've looked for, for years. And
to Mrs. w. w. c. for her wonderful
IS. v. Fruit Cake"
Why can't we have the Clearing
House on Saturday and Sunday?
INK SPOTS.
REQUESTED by Mrs. J. A. D.,
BethesdaJ
I would be most grateful If some
one could please give me a sugges-
ton for removing ink spots from
wearing apparel. I have tried soak
ing the spots in sweet and sour
milk, but with no good results.
HELPFUL SUGGESTIONS.
Thanks to Mrs. C. T. F,
W1shington.)
Mothers who wish to prepare small
portions of dessert for baby will
find the following just right for one
custard cup. Gelatin Dessert:
tablespoons to tablespoons boiling
water; chocolate or other pudding
2 tablespoons dessert to tablespoons
cold milk; Danish dessert. 2 table
Evening star., 1944-01-13

I can give her better information
than in writing.
Some one wanted to know how to
keep roast beef with the original
flavor for several meals. There are
just two in my family. so I buy just
one rib, cut heavy. 1t is simply
amazing to me as stand at a meat
counter, not only now when we have
to take more or less what We can
get. but when all cuts were to be
had, how very very few women really
know cuts Of meat. A chuck is just
a chuck, as is a rib a rib, but oh no
it isn't, if it's tenderness you're after.
I find also you cannot always rely
on butchers word, so If one doesn't t
know the various sections Of cuts,
I've found 1t a good idea to make
him think you do, and then bluff it
through.
We like our meat medium rare, so
I take it out of the refrigerator sew
eral hours before cooking. About
one-half hour before dinner, I put
it in frying pan Gron) in which
beef suet has been rendered and
hot. I then turn down the gas very
low and let it brown very slowly on
one side and then the other, salt
and pepper little and put into $50
oven for 10 minutes, and then serve
one slice from each side of the roast,
and there is your raw or very rare
roast again. Store when cold by
wrapping in wax paper or cover
well. The next night do the same,
using less, or very little fat to brown
IT in and proceed the same way
after cutting meat from bone.
The third time and last, I cut the
piece in two slices and brown quickly
In outer or what have you. These
will be well done.
The gravy, what little there is, is
Evening star., 1944-01-13

cially minded growers keep the little
fellows back, but one can get them
in two or three plain, but excellent
eating places along the highway and
in the little village of Half Moon
Bay. If you have ever come upon
great, lusty thistle in rich bit
of soil or in a protected fence cor
ner, you know what the artichoke
is-really a sort Of thistle.
AS the thistle grows up, fronds or
buds develop and in time the seeds
appear. But the fronds are shipped
off long before that time to provide
a delicious vegetable The tiny, young
fronds need merely be trimmed and
then cooked and finished in many a
delightful manner. But there is no
point in going into this here because
so few escape from Half Moon Bay.
The farmers watch over their crops,
let each frond grow just to its right
size-as big as possible-and then
snip it off and ship it. Nothing to
do with the huge things except to
wash them, drop them into salted
boiling water, into which table
spoonful of olive oil should be added
and maybe some lemon juice. In
half an hour or so, they are as ten
der as they will get-that is, tender
enough so that the pulpy portion
on the inside of the petal" may be
pulled off between the teeth to the
accompaniment of a goodly bit of
sauce. Then, in time, when all the
petals have been removed, there re-
main the choke and the heart. The
choke is the worst part and the
heart the best part of the large
artichokes.
With the point of the knife, the
prickly little "chokes" are cut away,
leaving a tender, meaty and de-
licious heart. This comes as a fit
ting reward even to those who don't
care for the petals and the sauce.
The heart should be cut into four
quarters, touched up with salt and
pepper and dressing and may then
be enjoyed with many "ohs" and
"ahs." In California, where every
thing is big and rich, and plentiful, I
have seen artichokes in such lavish
profusion that cooks will take them
by the dozens, remove all the petals
and the chokes, saving only the
hearts to make epicurean salads and
hot buttery and creamy dishes. But
for the rest Of the country, we boil
in the salted, oiled water, and then
either hot or cold, enjoy them as
salad-one per person.
Evening star., 1944-01-13

phane and thermoplastic coatings
have proved most satisfactory for
housewives putting up fruits and
vegetables by the quick freeze meth
Cd Stumped about the quantity
Of variety meats to buy, to feed the
family adequately? Here's a short
list, that may help you: Pork brains,
4 ounces, 2-3 servings; lamb brains,
1 ounces, 2-3 servings; beef brains,
IL ounces, S-4 servings. Pork kid
neys, 4 ounces, 2 servings. Beet
sweetbreads, II ounces to IN
pounds, As servings; veal sweet
breads, 8 ounces to / pound, 3-5
servings Shipping space per-
mitttng, civilians viii receive In 1914
about $1,000, 900 more pounds Of tea
than they got in 1943, says VITA.
Don't waste soap is the latest
slogan. Try to save soap as much
as you can when washing dishes,
laundering, etc. Remember never
to let bar Of soap stand in water,
use powders and flakes (f you're
lucky enough to own them) with a
misery hand, keep bar soap in dry,
well-drained Soap dish when not in
use, use scraps Of bar soap to make
suds-a wire shaker Is fine, II you
have one, If not. tie scraps In cheese
cloth, or melt down into soap jelly.
Evening star., 1944-01-13

ways squeeze it as dry as possible
Woolen stocking stretchers are still
available and all-wool socks should
be put on stretchers to dry. Never
dry wool too fast in too hot tenn
perature. Drying outdoors in fresh
is best.
Editors note: We pish to
thank Mrs. C. NJ. c., Alexandria,
and Mrs. J. H. M, Washington,
for their suggestions on ldunder-
ing 1Uool socks, 1Dhich are similar
to the one dboDe.)
Il X n
AMUSING BABY.
(Thanks to Mrs. Mem,
Washington.)
Perhaps the baby would enjoy
watching some gold fish or a canary
bird would be more entertaining as
it would sing. I feed the sparrows
and starlings each day, and myself
enjoy watching them.
I throw out slices of dry bread as
they will carry the smaller pieces
away.
Wishing baby speedy recovery!
KEEPING FLAVOR OF ROAST
BEEF: BREWERS YEAST
FOR DOGS.
(Thdnks to Mrs. S. W. G.
Washington
Mrs. L. T. asks for more informa-
ton about brewers yeast for dogs
It can be purchased at any drug
store, but I believe If she will call
me up on the phone (Woodley O682)
Evening star., 1944-01-13

spoons to 6 tablespoons cold water.
These measurements were obtained
by testing.
You'll never fail to answer a read
er's call for help if you keep a
quantity of post cards handy in your
kitchen. Jot down your answers
and when card is full, mail it right
on.
Women who haven't time to shor
for creams and lotions will find or
binary petroleum jelly applied al
night does a marvellous job. MY
hands were like sandpaper till
used 1t.
Evening star., 1944-01-13
ArtichOkes
By the Ticfory Chef

There are two schools of thought
concerning the artichoke. Some peo.
pie acclaim them as a source o1
sheer taste delight. Others insist
that an artichcoke is simply a tough
and coarse weed-a variety of thistle
which has sneaked its way onto
the dinner table and, even then
gets along only by dragging with it
portions of houandaise or mayon-
naise or other sauces - serving
mainly as an excuse for imbibing
huge portions of these delectable ad.
ditionS.
Going even beyond this point, we
find that whole ages of humanity
and entire races have taken sides
Far back in the days of early Greece
the artichoke, called then "kaktos'
Ga name we have fitted to another
plant in modern tines, was vege-
table of real standing--the very
young and tender fronds being Sc
1ected.
The Romans took the opposite view
and had little regard for the arti-
choke. Pliny actually made unpleas-
ant remarks about this vegetable
He starts his discussion of the arti-
choke by writing; There remains
one plant of which I am unable tc
speak without certain amount OF
shame" Then he goes on to find
fault and concludes with the words
"* the very four-footed beasts
instinctively refuse to touch it!'
The Carthaginians regarded the
artichoke with high esteem. Maybe
that was why the great rival, Rome
had to frown upon it. In Spain 1t
has long been valued and, from
Spain, the artichoke in time got
to modern Italy, where it is today
of high rank.
From Spain and Italy, the arti-
choke Travelled to France and then
to Holland, Belgium and England
The chilly English climate does not
make the artichoke feel especially
friendly, but it gives about as much
as it receives, which isn't a great
deal. But from Europe it came to
America and here it found a long
lost relation, the Jerusalem arti-
choke, which is native of Eastern
Canada and lives, as it were, under
ground, providing wonderful tubers
for splendid pickles in mustard
sauce.
By-passing the chilly Canadian
and New England countryside, the
artichoke got clear out to California
and there, along the shores of Hall
Moon Bay it really found its earthly
paradise.
Fortunes are made by the skilled
farmers who live along the bay ant
grow artichokes. have spent man,
days around Half Moon Bay to reve
. In the tinniest and youngest Of tn
1ronds. For some reason the f1nan
Evening star., 1944-01-13

give the children some extra protein
to grow on.
Any tried and tested cake and
pastry recipe can be adapted to soya
flour, using not more than the fol-
lowing amounts:
In cakes and quick breads use up
to Y cup soya flour to each y cup
OF regular -four. In yeast breads use
up to 1s soya -four to Il all-purpose
enriched flour. Two tablespoons Of
soya to each cup of plain flour Is q
good proportion for pastry. Mrs.
Kiene explains that because soya is
low In gluten and starch, the texture
OF baked goods may become coarse
unless you stick to these propor-
tions)
The technique Of using soya flour
IN cakes and pastries is the same as
when using any other -four, with
these exceptions: % Silt soya
flour with the other dry Ingredients,
not when measuring 1t. (2) Soya
flour has a tendency to brown baked
foods a little more rapidly than
white flour and it is suggested the
temperature be reduced about Is
degrees.
From pound Of veal come five
servings Of this glamorous first
cousin to stew. It will supply near
ly one-fourth Of the days protein
requirements when served on brown
rice or some other whole grain
cereal.
VEAL TERRAPIN.
! pound boneless veal.
2 teaspoons salt.
! onion.
A few celery leaves.
6 whole black peppercorns.
3 hard-cooked eggs.
2 tablespoons al-purpose enriched,
flour.
" cup top milk.
1s teaspoon mace.
Dash Of cayenne.
Salt to taste.
2 tablespoons sherry (optionaD.
Steamed rice.
6 tablespoons Soya flour.
Cover veal with IA cups water.
Add salt, onion, celery leaves and
peppercorns. Simmer covered until
meat Is tender. Remove celery leaves
and peppercorns. Cut meat into
short strips. Make thickening Of
|soya and white -four and stir into
meat. Add mace, cayenne and salt
to taste. Press egg yolks through q
fine sieve and cut egg whites length
wise, and add to the meat. Cook
until thickened. Add sherry, II de-
sired, and serve on steamed rice.
Serves five.
Equally menu-wise are dried soy
beans. They can be boiled and served
hot with a sauce, or cold in green
and fruit salads.
SOUTHERN STYLE CASSEROLE.
3 cups cooked or l cup dried soy
beans.
Il cup grated cheese.
2 cups whole kernel corn.
2 cups stewed tomatoes.
Il teaspoon pepper.
teaspoon salt.
2 teaspoons Worcestershire sauce.
Y cup buttered, Drowned crumbs.
tablespoons flour
Soak cup uncooked beans in the
~ cups water overnight, until soft,
in covered utensil. Arrange alter
nate layers Of beans, corn, cheese
and tomatoes, to which the season.
ings have been added, in a creased
casserole. Cover with Drowned
crumbs and bake for 80 minutes in
preheated 350-degree oven. Serves 8.
Evening star., 1944-01-13

Contributions accompanied by the sendes
full withhold only
Please address mail Clearing
The Evening Star Washington
Views in the Clearing not necessarily those
OF obviously impossible all
submitted, cannot responsibility for them.
Please do not be impatient takes
suggestion The great number Of letters being received
together with restrictions make it impossible with
the daily mail For the duplicate similar recipes
cannot be printed BIC
Evening star., 1944-01-13
Readers Clearing House:

butter in response to the inquiry ot
Mrs. L. j. j. If butter cannot be
gotten. may I suggest in these ra.
tioning days, that u package cream
cheese and / tablespoon mayon-
naise to 4 tablespoons or of pea.
nut butter will make a delicious
soft spread. BY adding a few drops
tabasco this makes an extremely
good cocktail spread and one very
popular in spite Of its simplicity.
Now, have a question. Has any
one a recipe for Chinese pork with
sweet and sour sauce, and the re-
cipe for an egg roll, also Chinese:
And does any one know how the
Chinese cook duck, especially with
tangerines or cinnamon?
Mrs. P. D. J. of Alexandria gave
a recipe for Wun Ton. Was there
anything left out in this? What
liquid does she use, if any, to hold
the flour and salt together? lie.
quote:
"One-half raw chopped lean pork
2 cups flour. l beaten egg, pinch o1
salt. Mix ingredients except pork
and egg. Roll out on board with
rolling pin until very thin" Is
water sufficient?
What a marvellous opportunity
the Readers Clearing House offers
for an exchange of foreign recipes
from those who know! thoroughly
enjoy it and hope it will long con-
tinue.
(Thanks to Mrs. J. H., Arlington)
In reply to Mrs. L. j. j., regarding
peanut butter. When thinning
peanut butter with water or melted
butter. it is inclined to harden and
be worse than the first condition
Try thinning peanut butter with
cottonseed oil, olive oil or some
other vegetable oil and it will al
ways remain fresh.
Editors note: Thanks, too, to
Mrs. w. E. R., SilDer Spring, for
her peanut butter suggestion.
Similar to others published.)
COOKBOOK;
ICE CREAM RECIPE.
(Thanks to Mrs. X. P. B.,
Bethesda, Md.)
I would like to suggest cookbook
for Mrs. T. c. It is called "Al About
Home Baking" and is put out by
General Foods, New York. I think
she could obtain 1t by writing tc
their consumer service department
1 don't know what the charge fol
it is.
May I contribute a very simple ice
cream recipe? Combine Y cup
sugar, "a cup milk, 21a teaspoons
vanilla and 70 teaspoon salt. Stir
Fold slowly into l cup whipped
cream Il use top milk and freeze
If have more cleam I use 1t, keep
ing other ingredients the same.
WOOL SOCKS.
(Thdnks to Mrs. L. B. S.,
Washington)
In answer to Mrs. D. G. OF An
napolis. Washing all-wool socks is
one of the simplest things in the
world If you observe the following
rules: Use lukewarm (almost COO
is preferable to too warm) water
with plenty of suds made from the
mildest kind of soap flakes on the
market. Squeeze suds through the
socks and rub soiled spots, if any
Rinse in water of the same tenn
perature and squeeze out water. It
is best not to wiring wool, but al
Evening star., 1944-01-13
Meat Drippines

Treasure those meat drippings.
If scorched, they won't keep well.
Use them to flavor beet greens,
spinach, hot slaw, wilted lettuce,
green beans, hot potato salad, but
be sure to have both fat and vege-
table hot when combined.
Evening star., 1944-01-13
SOFTENING BROWN SUGAR.
(Thdnks to Miss r. N,
WnShin0tOn.

WUSHlHgLOH.|
I was interested in this for the
simple reason I had pounds of
brown sugar which had gone as hard
as nails and defied all my efforts to
break it apart.
A week ago, in desperation, the
happy thought came to me of put
ting sugar (take wrappings Off in
the top of a double boiler (boiling
water in lower only, of course)-put
the lid on-in or 6 minutes the
sugar becomes quite soft and Is
easily handled.
(Thanks to Miss J. W.,
Mclean, Va.)
Softening brown or Ak sugar.
have read several requests for way
to soften sugar which has become
hard. find the best way, and which
will take only few minutes, is to
put box and all in hot oven after
you have baked cakes. No extra gas
is used as the oven was already hot
This really works fine for me.
(ThdnkS to Mrs. I. J. S.,
Washington.)
The tip about softening brown
sugar in jar with two slices OF
bread worked perfectly.
Thanks lot.
X X X
PEANUT BUTTER;
CHINESE RECIPES.
(Th1nks to Mrs. C. H. E.,
Washington
Mrs. E. M. S. suggested the ad-
dition of butter to dried-out peanut
The Wilmington morning star., 1944-01-05
Camp Davis Cagers Stage
High Scoring One Siders

CAMP DAVIS, Jan. 4.-Continu
ing the fast pace that has charac'
terized tournament play for more
than a month, Camp Davis batta-
lion teams staged a trio of games
last night with one-sided wins be
ing the, keynote.
A new high was established wher
the 207th Group rolled up So tc
% for the 247th. Every winning
performer tailed in this contest.
Friedman and Quincy with IA and
IL points respectively led the at
tack while Rolls II tallies repres'
ented half the losers output.
The 3rd Tow Target doubled the
score of the 10th OFT. team in pre-
vailing, 1926. Twenty points by
Ross, center, was the Individual
feature herein. Seven of Ross
teammates entered the scoring
columns. King, losers guard, net
ted Is points.
Well-halanced scoring strength
enabled the 490th to chalk up 50
&c triumph over the AA Board. AL
though Shaughnessy's seven mark
er were tops his aides, Jones, LIE
vine, Brewster, Cashlee, and EreW
ster, all figured in the final result
The Wilmington morning star., 1944-01-05
DEVILS TO MEET
NORFOLK CACERS

DURHAM, Jan. 4--The Nor
folk Naval Air Station, a one-point
defeat by the Chapel Hill Navy
Pre- Flight their only setback in
eight starts, will play the Duke
Blue Devil cagers here tomorrow
night.
This game will be the feature
attraction of the first double-head-
er of the season in Duke indoor
stadium. At pm. the Duke Jun
ior Varsity will meet the Wake
Forest Army Finance School, and
the varsity game will be at $3.50
pm.
In making q points against
Long Island University on New
Years night at Madison Square
Garden, a seasons record thus
far at the garden, Godoa Carver
pulled his total for the season to
1-9 points, just "A points behind
the Devils top man, Bill Wright.
The Norfolk Air Base team, al
ready considered among the top
service teams in the South, is
coached by 1t. Jack Curtis, for
mer head football coach at Tex
as College of Mines at Ell Paso.
On his squad is Eddie Smokes,
Blue Devil eager of 1910 and 1941.
Peewee REESE, formerly of the
Brooklyn Dodgers, is the Norfolk
teams manager.
Among the Air Base courteers
are John Barr, Penn State; Bob
Benny Cunningham, Belmont Alb
hey; Frank Gates, Sam Houston
College; Don Lockhart. University
of Arkansas; Danny Miller, APP
palachian State; Belus Smawley,
Appalachian State.
The Wilmington morning star., 1944-01-05
SOLDIERS ARE READY
FOR MANEUVERS
1Continued from Page One)

landed, they will be resupplied
with ammunition, food, gasoline
medical supplies, and other ma.
terials necessary for tactical
operation. by TCC planes.
Casualties, both real and si1nu.
lated. will be evacuated by trans
port planes.
Units of provisional tactical
air division composed of fighter
bombers, light and medium bomb
ers and other combat planes will
be used in reconnaissance, aerial
bombing of key points, and in
strafing enemy ground elements OF
the airborne and troops carrier
units engaged in the maneuvers,
as well as for aerial combat. They
also will provide fighter cover for
the troop carrier elements in
Transporting the airborne troops.
Civil authorities in the maneu-
yer area have ordered blackouts
for the nights of January and
6 from 9 pm. until 2 am. to as
sure as near corRbat conditions as
possible for the maneuvers.
The Wilmington morning star., 1944-01-05
CEILING PRICES
FOR COAL SET
Continued from Page One)

egg, $11.65 per 2,000-pound ton;
Sc. 08 per one-half ton of 1000
pounds; $3.16 per one-quarter ton
of 500 pounds.
Pennsylvania anthracite, Vir-
ginia anthracite, and briquettes-
Pennsylvania anthracite (stove or
nuD, $18.25 per 2,000-pound ton;
1898 per oae-half ton of 1000
pounds; $4.82 per one-quarter ton
of 500 pounds. Virginia anthrcite
(egg or stove). $12.85 per 2,0o0-
pound ton; $6.68 per one-half ton
of 1000 pounds; $3.46 per one
quarter ton of 500 pounds. Briquet-
ties, $3.50 per 2,0O0-pound ton;
$3.50 per one-half ton of 1000
pounds: $3.48 per one-quarter ton
of 500 pounds.
In addition to fixing maximum
prices, OPA also set up various
service charges. .-.-. --- p
They include:
Carry service: If buyer requests
such service, dealer may charge
not more than 80 cents per ton ad-
ditional.
Trimming: II buyer requests it,
dealer may charge not more than
Is cents per ton.
Soaking: Dealer may charge S.
cents per 100 pounds, when buyer
furnishes sacks. When dealer fur
nishes sacks, he may charge an
additional Is cents per sack.
Yard sales: When buyer picks UP
coal at dealers yard, reduction
of 81 per ton must be allowed.
Delivery zone: For deliveries
beyond the corporate limits OF
Wilmington and within 20 miles
thereof, dealer may charge
maximum of 10 cents per. high
way miles per ton, with a minimum
charge of so cents.
Credit: No additional charges
will be permitted for extension of
credit.