davidaulloa/AmericanStories huggingface dataset:
Evening star., 1944-10-05

youngsters clothes. Almost color
less at first, these stains darken with
age. The fresh stains may be re-
moved by soaking the garment two
to three hours In cool water, rubbing
the fabric occasionally between the
hands to loosen the stain. Then
launder with soap and water. Any
gummy substance should be re-
moved with carbon tetrachloride.
"Set" brown stains may be lessened,
II not entirely removed, by soaking
In cool water, followed by the appli-
cation OF glycerin, dilute acetic
acid, or strong vinegar, and bleach
ing agents. Better try q small, in
conspicuous spot first to see II the
color OF the garment is affected.
-. Chop onions for juicc-don't
try to squeeze them. Chop as fine
as possible and squeeze through
cheesecloth II you object to the tiny
onion particles -. Don't stack Jars
Of home-canned food double deck"
fashion. Seals are all too apt to
break, and the food to spoil. =. /.
Cool, dark and dry are the three es-
sentials for a good storage space for
foodstu1s OF this type. :. The rule
for cooking all utility beef, lamb and
veal is-slow and longer. An
herb-favored mustard sauce Is a
flne accompaniment to the more
proSaic hamburger, pot roast. cold
cuts, and so on. 1t also enhances
white sauce, baked beans, cold
Shr1mpS, baked ham and Ash
Evening star., 1944-10-05
Last Call for Cookies!

favorites that we have nominated
for passage over.
PEANUT STRAWS.
(These are elegant, che.Dy cookies
rich and tasty.)
"a cup margarine.
cup flour.
i cup sugar.
u teaspoon mace.
egg whites, stiffly beaten.
+ cup chopped peanuts.
Cut the margarine into the flour
as If you were going to make bis
cults. Add the sugar and the mace
and mix we'll. Add the chopped pea
nuts and then add the egg whites
stiffly beaten. Mix well. Spread Out
on creased and paper Lined pan
Strew on extra peanuts, if desired
Bake in a moderate oven $3.50 de-
grees F3 about Is minutes Turn
| from pan. Cool Cut into strips
Makes about dozen straws.
DATE BARS.
l egg, well beaten.
| cup sugar.
| ! cup dates, chopped.
70 teaspoon nutmeg
cup nuts, chopped.
" teaspoon baking powder.
l cup -four.
u cup milk.
tablespoons fortified margarine
melted.
Add sugar gradually to the we'll
beaten egg. Add the dates and nuts
Sift together the -four, nutmeg an6
baking powder, and add alternately
with the milk. Stir in the melted
margarine.
Spread in a creased and paper.
lined cake pan about 9 inches square
Bake in moderate oven $3.50 degree.
F) about Is minutes. Cool, cut ir
strips. Roll in powdered sugar
Makes about dozen bars.
Evening star., 1944-10-05
Meals for Beginners

So many young people are being
married these days that the crop
Of inexperienced cooks must be very
large indeed. That first meal the
hopeful bride prepares is probably
the hardest and also the worst of
her entire career. II you are strug-
Cling with this problem of cooking
for the first time, do not be dis
couraged. Get a good cook book and
follow directions faithfully.
Preparing meals for two Is really
harder than cooking for a whole
family because the majority of rec
ipes are written in amounts to serve
four people. However, most recipes
can be cut in half without harming
them. Take cakes, for instance.
When you want to make only a
small amount Of cake, divide the
recipe in two and make only enough
for one layer After baking the one
layer, cut it in halves crosSwise and
put the halves together with the
same kind of filing or icing you
would use on the large cake. Or If
you prefer, you can divide the recipe
and bake the cake batter in cupcake
form. There are times, of course,
when you will prefer to make the
full recipe :. especially over week
ends when you may be expecting
guests.
Remember, it's impossible to cook
small quantities satisfactorily in
large dishes; so the thing to do is to
buy dishes and utensils of the right
size. Here Is partial list Of i'm
portant items you will need:
A small casserole or a large rame-
kin for souffles and casserole dishes,
to be used either for the meat course
or for baked puddings.
Individual ramekins and custard
cups.
A small baking pan for roasting
meat.
A small frying pan for cooking
eggs, bacon, etc.
A double boiler holding / quart.
Muffin pans In sets of six.
A small loaf pan for breads, loaf
cakes and meat loaves.
A set Of skewers for serving zen
brochette."
"A or cup coffee pot and a larger
one for guests.
Evening star., 1944-10-05
By Betsy CastCeH,
women's Nsws Editor.

say safety specialists Of the United
States Department OF Agriculture.
Smother the flames the moment
they appear by covering the pan
completely with a wet towel or
heavy wet cloth, to shut of air. :.
II the fat in the broiling oven starts
to blaze, turn Off the heat and keep
the oven door closed until the flame
smothers. :. More American grown
dates are seen for the future, ac-
cording to reports from "those In
the know" New lands in the Lower
Colorado River Valley and the Colo
RADIO Desert are being opened by tr-
rigation from Boulder Dam, and the
climate in these sections is much
like that of the Coachella Valley in
California, where, up to now, the
most successful date crops have
been raised in this country.
Add the words "but safely" to your
Save Paper for Salvage" slogan.
Waste paper, carelessly stored, may
cause disastrous fires. The safest
paper storage is a metal trunk or
bin with a tight cover, safe from
sparks, hot pipes, match-eating
mice. Mothers Of the many
school children who have been do
ing a fine job collecting milkweed
floss to fill Navy life jackets report
occasional stubborn stains on the
Evening star., 1944-10-05

It's advisable to have two sizes in
coffee pots because when you have
guests you'll need more coffee than
the four to six cups you make for
yourself and your husband. Every
one wants plenty of good coffee and
you know there's nothing so dear to
mans heart as delicious, well made
coffee. It's so easy, too, that there's
really no excuse for not always serv-
ing good coffee. Here is all you
have to do:
Measure coffee and water accu-
rately, using plenty of coffee. Best
results are obtained II you use two
level tablespoons Of coffee to every
6 ounces of freshly drawn water.
And be sure to make the full amount
your coffee maker calls for and
you'll have much better brew.
Keep equipment Immediately clean,
washing and securing 1t thoroughly
after each use and rinsing with clear
water. Never boil coffee, Never re-
use coffee grounds. Serve coffee i'm
mediately after 1t is brewed.
Another important point Is to
know the difference between real
and apparent cost in food. For ex-
ample, stringbeans are about SO per
cent edible, while unshelled fresh
lima beans are only about As per
cent edible. In addition, it takes IL
pounds of unshelled lima beans to
serve two persons, whereas it takes
only u to "a of pound Of string
beans. Consider the food waste in
parings, bone, gristle, ETC., when
estimating actual costs Of food. Cost
Of fuel used in cooking is also part
of your food cost. When an other
wise inexpensive dish requires long
cooking time, your saving is de-
creased considerably. II your main
dish is to be baked, you can often
save fuel by choosing a dessert that
bakes at the same temperature, or
by baking dish to be served cold
at the next meal or the next day.
The foregoing are only a few Of
the things the new cook should keep
in mind; and, of course, there is
nothing like experience and practice
If you would turn out good, appetiz-
ing meals. Cooking can be fun, too,
and it is a challenge to your ingenu-
ity and imagination.
Evening star., 1944-10-05

Sauce for the goose" may be
sauce for the gander," but not In
the epicurean world! BY no means!
For your true gourmet knows that
whereas q certain sauce will do
nicely on one type OF meat or fowl
It will belittle, rather than enhance
another.
For instance, you would never use
q robust horseradish or mustard
sauce with broiled or baked
chicken-but you would use 1t, quite
properly, with cold roast goose or
duck. Tartare sauce is perfect with
frogs legs and fried fish but 1t has
no place with quail or roast beef. A
sauce Of currant jelly and red wine
Is perfect with game or ham or
tongue, but 1t would be impossible
with fresh pork, for example.
So you can see there is reason
Evening star., 1944-10-05
By arthur II. Denfs.


behind the wisdom OF the great chefs
of the world, who have allocated
certain sauces to certain foods-and
insist that no liberties be taken in
the matter. OF course, there are
some skilled gourmets who can fly in
the face OF these conventions, and
get away with It,, sometimes-but
unless you are in the real blue rib
bon class Of cookery, you will do well
to stick to the established rule.
I gave you, some time ago, the
recipes for those old standbys-
sauce Bordelaise. sauce Bearnaise,
etc. Here are a few more to add to
your recipe file-but serve them in
their proper place and prepare them
with due reverence and care!
First. let's take that tartare sauce
Evening star., 1944-10-05
More About Sauces

we mentioned q few minutes ago.
Correctly made. 1t takes time, Q
number Of rich ingredients and
great deal OF butter. With the butter
situation as 1t is now, let us make
a wartime version Of this sauce
which will do us very nicely until
the days Of peace and plenty roll
around again.
First, take half cupful of good
prepared mayonnaise, and give 1t
q sturdy dash of lemon Juice
enough to make it good and tart.
You can use vinegar II you like, but
the lemon Juice Is better. Next, sea-
son 1t well with salt, pepper, a bit Of
cayenne and a little onion juice or
grated onion, whichever you prefer.
Now mix in tablespoon or two Of
finely minced mixed sour pickles, q
tablespoon or two of capers with q
little Of their Juice and some finely
minced parsley.
Stir well until the ingredients are
nicely blended, adding q bit more
mayonnaise II the mixture becomes
too "runny." Tartare sauce should
be just stin enough to hold its
shape, but soft enough to melt as
soon as 1t comes in contact with the
hot food. It should be served with
fried flllets of fish, with frogs legs,
with fried scallops or fried srnelts.
"Veloute" Is the base Of most
really fine white sauces. It Is made
by cooking together " cup butter or
margarine and y cup -four. These
are then mixed with / quart of
chicken stock or broth, lightly
salted, and cooked over low heat
for ! hour. The fat must be re-
moved as it comes to the top during
the cooking period.
When it is done, the sauce Is
strained through cheesecloth and set
aside to be used as the base of any
number of white sauces. One of the
best is white wine sauce for fish,
made in this way:
| Fish bones are cooked with few
| vegetables In water to make a
court bouillon' or fish stock. The
fish is then placed in II cup of this
liquid in a saucepan, together with
a little butter, salt, pepper and a
small onion or two. One glass of
dry white wine is added. The fish
is allowed to cook gently in the mix
ture until done. when it is placed on
a serving platter.
Now the liquid in which the fish
was cooked Is boiled down to one
third its original quantity. Then a
cup of the Veloute sauce is added
and u cup of sweet cream. These
are well blended and brought just
to the boil. A little butter is added,
the seasoning is checked and cor
rected and few drops of lemon
juice are added. The sauce is then
strained and poured over the fish
before serving. And any fish will
be the better for it-except the fried
or cold VARIETY
Evening star., 1944-10-05

Only the sturdy cookies can
travel to the boys and girls over
seas-but that doesn't mean that
you fail to include their favorite
fruits and nuts In these.
You know what happens to ali
those boxes as they pile up for the
"trip overseas-it's a rough and tum-
BILE journey. Unless you want your
favorite CT Joe to receive crumbs
you'll be careful to select only the
sturdy fellows to pack into your
Christmas boxes. Here are a few
Evening star., 1944-10-05
CANDY FOR OVERSEAS.
(Thdnks to Mrs. E. T. A.,
WdshinQton.l
Wdshington.J

In answer to several requests for
overseas candy and cookies I am
sending you a favorite one of mine
I sent box to the South Pacific
last october and it was not received
until April q due to unusual condi-
tions, but 1t came through In top
shape.
-Four cups sugar, 4 squares bitter
chocolate or cup cocoa, "a cup
corn sirup, 70 cup milk, tablespoons
butter or substitute, teaspoon va
nilla, teaspoon almond extract,
sup broken nut meats.
Shave chocolate, add to sugar
milk, sirup and stir over slow heat
until melted. Boil until soft ball
stage, remove from heat, add butter
and f1avorings. Let cool a little
then beat until creamy, add nuts
pour into buttered square pans. Cut
before hard and wrap each piece in
wax paper Immediately, If it goes
overseas. I hope I am not too late
, ANSWER TO QUERIES.
THANKS to Mrs. J. C, Washington.
Following are my answers to a few
of the questions that have appeared
in your column:
Mrs. T. A. c., Washington
Ground cover in shade around flag
stones. Neither of these are especi-
ally nice for their flowers, but they
are evergreen and do well in dry
shady places. -Vincs
minor-has small flowers in blue
pink, and, I think, white. Japanese
Spurge - Pachysandra terminals
very inconspicuous flowers.
Mrs. M. M. p, Silver Spring-Re.
moving melted wax from saucepan
A securing pad or steel wool will
usually remove 1t from saucepan
Better still-melt wax in clean tir
can with paper label removed. Dis.
card can when finished, as they
usually rust before being used again
Suggestion: When melting bite
chocolate just leave cake in its orig.
inal paper, place in top of doubl,
boiler and let stand over boiling wa.
ter until melted. Then Just pick III
Evening star., 1944-10-05

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. B.C
Evening star., 1944-10-05

add shortening until the water
reaches the l-cup mark. When
more than X cup Of shortening /.
used it Is better to measure twice
For y cup Of shortening measure "a
cup then put " cup of water In
measuring cup and add "a cup short
ening. Hope I've made myself clear
and you'll find this useful hint
l want to thank the Clearing House
for all the help you've given me.
Editors note: Thanks to Mrs.
W. f., Washington; Mrs. H. B. c.,
Arlington; Mrs. P. c. ~, Wash
ington;: Mrs. J. P. C., Washing
ton; Mrs. r. H. L., Arlington:
Mrs. G. H. w., Silper Spring; Mrs.
R. D. S., Alexandria; Mrs. N. r.
r., Bethesda, and Mrs. P. II. G.,
Washington, for similar sugges-
tions.)
Evening star., 1944-10-05
PARAFFIN.


Thanks to Mrs. r. r., Washington. j
In reply to Mrs. M. M. P.s re-
quest concerning parafin in pans
The trick is to wipe 1t out while hot
with paper napkin, towel or any
other absorbent tissue. Reheat and
repeat If necessary. 1t can be
washed as usual after this.
While on the subject of paraffin
has it been mentioned here that
all pottery vases are the better
(safer) by having paraf1ln poured
In and right out again, and q
cracked or "oozy" vase may be rem.
dered perfectly usable by this treat.
ment so long as only cold wate,
Is used In It? Melted beeswax Is
Evening star., 1944-10-05
=Readers' Clearing House

paper and scrape out chocolate with
spoon. No pot to wash!
Mrs. s. w. c., Hyattsyille-Tart
Jams. Plum jam: 2 pounds italian
plums, dark and juicy, a few OBJ
talnabie now, not prune plums: "
cup water, l box powdered fruit
pectin, ~ cups sugar, 2 cups light
corn sirup or S cups sugar, Juice of
several lemons, to suit taste.
Fit plumS, cut in small pieces (food
chopper Is fine) and crush. Add
water; bring to boil and boil COW
cred minutes. Add u to " tea
spoon each OF cinnamon, cloves and
allspice II desired. Then measure 3h
cups cooked plums, putting lemon
Juice IN measuring cup first and
then adding plums to make 3h cups.
Add powdered pectin, mix well.
bring to full rolling boil, stirring
constantly. Add sugar and corn
srup, stirring; bring to full rolling
Doll and boil hard for l minute.
Remove from heat and skim. Pour
quickly into hot sterilized glasses.
Paraffin at once. Makes 8 or 9 six
ounce glasses.
Fresh Elderberry Jelly: This Jelly
has a wonderful flavor. Too late
now to make 1t, but should be tried
next summer. cups juice, u cup
lemon juice, 7la level cups sugar, /
bottle fruit pectin. Remove large
stems from about pounds Of fruit.
Crush well and add " cup water.
Stir until boiling, cover and simmer
Is minutes. Strain juice from ber-
ries and also juice of 4 lemons.
Measure elderberry Juice. lemon
juice and sugar into kettle and mix
well. Bring to rolling boil, stirring,
and boil hard l minute. Remove
from fire and skim. While stirring
jelly, add bottle pectin. Mix quickly
and thoroughly. Pour into glasses
and paraf1n.
With box pectin use u cup lemon
juice, 3A cups elderberry Juice, 6
cups sugar and box pectin.
| X X \ X
DRYING SWEATERS.
Thanks to Mrs. E. M. M,
Arlington.J
! Now cool weather is here, sweater
time, I have what I hope will be a
ttme-Saver in the washing and dry
ing of woolen sweaters. wash and
rinse thoroughly, Of course. Then
place between turkish towels,
shape, and roll with the rolling pin.
1t does wonderful job Of quick
drying and the sweaters need no
pressing when dry and look like new
want also to add my praise to
your wonderful page!
|
STUFFED PICKLED PEPPERS?
(ReQuested by Mrs. v. A. T.,
Wdshington.)
have quite few green peppers
and several heads of cabbage. When
Evening star., 1944-10-05
Ieven better for this purpose, If you
can get 1t or afford 1t.

CsCik OCttcI lOT ILLS PURPOSE IL YOU
can get 1t or afford it.
\
BOILING MILK.
Thanks to Mrs. M. M. F.,
ArliEgton.)
A writer last week asked for help
in boiling milk for a child without
having 1t stick to the pan. I've had
to do a lot of it, and have worked
out the following method: /. Buy a
new enamel double boiler. The sur
face is smooth and If you will avoid
burning anything on it or securing
1t, you'll have very little problem
with milk sticking. 2. Always rinse
the pot with water before putting in
milk. 3. Cook milk over boiling wa
ter till the milk is covered with
froth. Needs no watching, you see,
until it's at boiling temperature.
4. Put milk directly over flames just
high enough to make 1t bubble. Stir
constantly while 1t boils.
This sounds fussy, but 1t avoids a
lot of trouble, since the pot can
easily be wiped out with mild soap
and a soft cloth.
Evening star., 1944-10-05

stuffed picked peppers with cab
bage. Do you have recipe?
+ + X \
ROSE JAR? FIBER RUG?
requested by Mrs. D. F. X,
Washington
I should be glad If any reader
could tell me how to make a "rose
jar" Also is there any way to reno
vate an old fiber rug?
\
MEASURING SHORTENING.
Thanks to Mrs. C. H.. Washington. J
II Mrs. M. G. B. will measure
shortening by putting water in the
cup, I'm sure she'll find this the best
method. In a recipe calling for n
cup shortening first put u cup Of
water in the measuring cup, then
Evening star., 1944-10-05

LAST call for cookies for the boys and girls overseas!
Make them carefully that they uH stand the long,
rosshandfamble TRIP and send them off before October
S-deadIine for mailing. Today sive yoa some good
recipes made h narearine that the butter shortage
s0onf check your good svork!
Evening star., 1944-10-05

NEVER STILL . second.
Burning up energy and
how! Food must help re-
store it, nutritious food
like BLUE BONNET.
Every tempting pound
contains $500 Food
Energy units and 5000
units of Vitamin A.
Summer or winter,
this high content never
varies. Juse what young
sters need-grownups,
too, to help them stay fit
these demanding days.
Evening star., 1944-10-05

I was youngster my mother made
stuffed picked peppers with cab
bage. Do you have a recipe?
Evening star., 1944-10-05

Here and There: If fat in q
kettle or pan overheats and bursts
Into flame, never put water on 1t,
Evening star., 1944-10-05

HARDLY DENT in pocketbook or ration book when
you buy Fleischmanns BLUE BONNETl Yet its got real
''luxuy favor. It's fun economic with appetizing
BLUE BONNET. lin fact, many women declare they're
going TO keep right using il after the war You're
taking chances with family health, either for pure
wholesome BLUR BONNET l. hsa1ed with GOOD nutrition
Evening star., 1944-02-29
Commission Formed
For 1-Year Study Of
Freedom Of Press
D. the Assoeiated Prsss

~ the Aseoe1oteo ProbS.
CHICAGO, Feb. IA Commits
sion Of Inquiry has been formed to
conduct 3 two-year study Of the
status Of freedom Of the press In
the United States, Robert M.
Hutchins, president Of the UNI
yersity Of Chicago, announced last
night.
Mr.. Hutchins, who will serve as
chairman, reported the inquiry was
made possible by grant Of funds
from Time, Inc, publishers OF Time,
Life and Fortune magazines. But
he said Time, Inc, would have no
connection with the commission
and added it also would be inde-
pendent Of the University OF Chi
cago, which will administer the
funds. The amount Of the grant
was not disclosed.
Mr.. Hutchins said In q state
ment:
"The function Of the commission
Is to begin an inclusive inquiry into
the nature, function, duties and re-
sponsibilities Of the press in
America-using the word press in
its broadest sense 70 include not
only everything that Is printed but
also the radio, the newsreel and the
documentary film. Moreover, the
commission will consider the press
and radio in their wholeness-news,
editorial expression, columnists, de-
partments, features, advertising, etc.
-and not news content only.
The commission plans to examine
reas and circumstances under which
1he press In the United States is
Evening star., 1944-02-29

succeeding or failing; to discover
where free expression Is or Is not
limited, whether by governmental
censorship, pfcssures OF readers or
advertisers, the unwisdom Of its own
proprietors or the timidity OF it,
managers"
Other members Of the commission
are Zechariah Chafee, jr., law pro-
essOr at Harvard; John M. CLARK.
economies professor at Columbia
University; John Dickinson, general
o,lnsel Of the Pensylvania Railroad;
William E. Hooking, philosophy pro-
essor at Harvard; Harold D. Lass
well Of the Library of Congress; Rob-
TT D. Leigh, director OF the foreign
broadcast intelligence service Of the
Federal Communications Commis-
sion.
Archibald MacLeish, librarian Of
Congress; Charles e. Merriam, po-
htical science professor at the Uni
versity Of Chicago; Reinhold ME-
buhr, professor at the Union Theo-
logical Seminary; Dean Robert Red
field Of the social sciences division
of the University of Chicago;
Beardsley Ruml, chairman of the
Federal Reserve Bank Of New York;
Arthur M. Schlesinger, history pro-
fessor at Harvard, and George N.
Shuster, president OF Hunter College.
Evening star., 1944-02-29
oxieub Driver Finds
s., 200 Lost War Bonds

War Bonds worth $4,000, reported
lost by 1t. Andrew Kasper OF 1907
Twelfth street Sc. Saturday, turned
up under the seat cushions of a
taxicab yesterday, police reported.
Calvin E. Sterner, a taxi driver,
of the $500 block of w place NV.
told police he found the bonds, g.
istered in the names of 1t. Kasper
and his wife, Blanche, when he was
cleaning out the rear of his cab.
1t. Kasper, who had not claimed
the securities up to last night, told
police that the loss occurred in a
taxicab which he and his wife had
taken from Union Station to their
home.
Evening star., 1944-02-29
Ii. Miller Of Chevy Chase
Awarded Purple Heart

1t, Vernon H. Miller, IS, Marine
Corps, of 6303 Broad Branch road
Chevy Chase, Md, has been dec
GRATED with the Purple Heart after
being wounded in action at Bou-
gainville.
Mrs. Miller learned from an officer
friend returning from the area that
her husband suffered q bayonet
wound in the leg November 16 dur
ing hand-to-hand fighting with the
Japanese. He has now returned to
duty, it was reported.
1t, Miller enlisted in the Marine
Corps in January, 1912, six months
before he was scheduled to grad
uate from Maryland University. He
was commissioned the following Oc-
tober and went overseas a year ago.
He has had duty in Samoa, New
Zealand and Guadalcanal.
Mrs. Miller, the former Miss Doris
Hughes, and their infant daughter,
Sharon Lee, live at the Chevy Chase
address.