davidaulloa/AmericanStories huggingface dataset:
Proletarec. [volume] (Chicago, Ill.) 1906-19??, 1944-08-16

TASAkIkeAoAAA vOcIAHA nj lC udI
armada il Francije.
nosti, ker ga je ona povabila ma
vecerjo. Taxi dogodki so v wis
il" druzbi zelo pogosti.
x
Neki komentator Cali pa ko-
mentarec, ce je tako boil prav)
v New Yorku razlaga, da imajo
sedaj zetev duhovniki S poroka-
mi, pc vojni pa bodo imeli ze-
tev advokati z razporokami.
TAX je svet. MANFRED, dokler Sc
! ga ne spremeni toliko, da DO
boijse "a ljudi, ne pa "a duhov-
nike in advokate.
X
IL New Yorka SO porocali o
dognanjih veScakov medicinske
vede, da Sc lahko cloveSki rod
mnozi brez mater. To Sc pravi.
dobi Sc zaplodke, Sc Jill znan-
stveno spoil in posledica je nov
clovek. Use, kar Sc pr tenn po-
trebuje, so semena IL odraSce-
nih zivih bitij. Znanstveniki
kot sta John Rock in Miriam F.
Menkin sta 0 tenn predavala
pred ljudmi, XII Sc pecajo S tako
vedo. Oba sta IL najbolj znanih
ucnih ustanov v Ameriki.
Well, well, ljudje bozji, po-
gillette, kan smo prisli. Posled-
MIA leta SO ameriSke matere ro-
die vec otrok ko kdaj pref. A
danes pa nam ia umetna zdrav-
niska iznajdba grozi z masno
produkcijo robotov. Zaplodeni
bodo v steklenicah, in Sc rodili
IL Min, kakor n. pr. piscanci il
svojih modernih inkubatorjev.
Radoveden sem, kaksen DO ia
novi cloveSki rod. Ali DO kaka
razlika med umetno rojenimi in
takimi %otroci, XII Jill Bog ustva-
ri? Ko je meme ustvarjal, hi BIZ
10 'dobro zame, &c bi "a mole
mozgane veliko bolj poskrbel
kot pa je.
Da, danes robotne bonnie de-
lajo pc Angliji, posebno v Lon
donu, veliko gorja. Toda ljudje,
XII so ga delezni, ga MISC zakri-
viii. MANFRED tista masa, med
katero bombni robot padajo.
Oni, XII pa Sc z napovedmi vojen
pecajo, pa bi maj raise re danes
izprevideli, kaj Sele DO, &c Vol
nam sedaj ne napravijo konca.
Iznajdbe Sc bodo tako izpopol-
njevale, da DO bodocih voinah
vse poruSeno in upepeljeno. Sc
daj spuscajo "robote' IL razda-
lie stotine mill dalec, tam pa
Sc dogode OBJ njihnem padcu
razvaline in v njih izkopavajo
razmesarjena trupla. V BODICE
DO veliko hujSe. In &c Sc "civili-
zacija" ne spremeni v CIVIL
ZACIJO, DO res treba delati tu-
di vojake z umetno produkcijo.
Pripovedujejo, da Sc je pred
mnogimi lett tole dogodilo: Ma
neko konvencijo p%oliticne stran
Ike je bill p~ovabljen duhovnik.
Sedel je ma odru' kot castni COST
in opazoval delegate. Gleda Jill,
obraz Sc mu temni in nato "a
solzi. To ga je pripravilo k mo-
litvi. In je molil "a tisto maso,
XII je take delegate poslala ma
konvencijo. Ia stara navada Sc
Sc zmerom p~onavlja.
X
Nj mi Sc uslo IL spomina, ko
sem pc radiu poslusal potek
konvencije demokratske stran-
Ike, casu, ko Sc je slo, koga DO
nominirala "a podpredsedniSke-
ga kandldata. Masa ma galeri-
JAN Je kricala, da zahteva Wal
lacea. OBJ enem pa je pozabila,
ella Je bas ona izvolila tiste dele
gate svoje stranke, XII SO bill
pod vplivom politicnih glavar-
jew roper cloveka, o katerem
pravijo, da je nam podoral Tito
in ubijal presicke, ko je nam
ten stvari najbolj manjkalo.
Manjkalo zaradi tega, ker SO
. bill delavci brez denarja. Wal
Evening star., 1944-02-10

such as basil or tarragon, or maybe
a nubbin of garlic, if the family
tastes run that way? . Mr.. E. E.
Edwards, department historian. gives
us list of foods enjoyed at Mount
Vernon during the Revolution. "All
the principal food was furnished by
the plantation. Vegetables were
raised in profusion in the garden.
The butter was made in the dairy,
and, with milk and cream, was kept
in the cool house nearby. Turkeys
and chickens were raised on the
farm. Desserts were all made in
the kitchen and consisted princi-
pally Of pies, puddings, jellies, whips,
floating island and sweetmeats Z"
Doesn't sound as if Martha WASH
ington had too hard time. Wonder
what she would have thought about
a one-room- and gas-burner apart
ment, and "sorry-don't you know
there's a war on?" heard over every
store counter? And shortages
and ration books? Bright horizons
department.: More eggs for civilians
are indicated for 1914 and they
say that supplies of veal should be
slightly heavier than usual during
this month and March.
Evening star., 1944-02-10
FRIED CUCUMBERS;
HAM DTSHECo

Thanks to Miss A. E. O., Arlington. J
Fried cucumbers may be used as
a substitute for meat as they taste
lot like fried oysters, but still have
a taste of their own when fried
Use the medium sized cucumbers
pare the rind, then slice lengthwise
about !. inch thick, let set in salt
water few minutes, drain and rinse
in clear water. Dip Sliced cucumbers
in beaten egg (Which a little milk
has been added to- and then in
either flour or cracker crumbs q
prefer -four, salt and pepper. They
are now ready to fry in hot grease
(use plenty of grease as for deep
frying. Fry on both sides until
golden-bro color and then
serve. You will probably ask your
self. will my husband like them?'
I find most men think they are
delectable and ask to have them
again soon
1 would like to know from any
of you readers what uses one can
get from ham, including ham bones?
I know there are many ways tc
prepare various dishes from ham
and maybe some of you can give me
a few suggestions
Evening star., 1944-02-10
In Honor of St. Valentine

Toothsome Valentine cakes and a
novel brew of spiced coffee are a
dependable way to inspire compli-
ments if the man of your life is the
most bashful of beaux. Once started
in romantic vein, he'll have lot
to say. To help Cupids cause, it S
a good idea to make plenty of de-
caffeinated coffee, if you can't take
the real thing, so you can both relax
taut nerves and sip extra cups to
your hearts content without count
ing sheep later on. It's easy to
make delectable little heart-shaped
cakes if you cut layers of a baked
cake with heart-shaped cutter.
Take your cue from the pastry
chefs, and, after you've frosted your
cakes, outline hearts with tiny can
dies or drops of contrasting frosting
The bits of cake left over after your
hearts are cut, needn't brand you as
Wasterful cook, if you make them
into an appetizing cabinet pudding
for tomorroW's dinner.
VALENTINE FROTH.
! cup evaporated milk.
q teaspoon vanilla.
Cinnamon.
4 cups freshly made, hot regular
or decaffeinated coffee.
Chill evaporated milk thorouphlv.
Evening star., 1944-02-10
Deviled Spread
Real Treat

There's nothing like "deviled
sandwiches to take the curse
off sandwich sameness. These
are delicious, distinctive and
taste like more" Ripe olives
supply welcome nourishment
and pleasing texture. Both chill
dren and adults enjoy this ap-
petizing combination.
DEVILED SANDWICHES.
= cup deViled ham.
2 hard-cooked eggs.
! small green onion.
l tablespoon chopped pimiento.
! teapsoon prepared horse
radish.
u cup well-drained chopped
ripe olives.
Mayonnaise,
Enriched bread.
Butter or substitute.
Lettuce.
Combine deviled ham, chopped
eggs, onion that has been
chopped very fine, pimiento,
horse radio, ripe olives and suf-
f1cient mayonnaise to give
spreading consistency and blend,
Spread on buttered slices of
bread, add a leaf of lettuce and
cover with second slices of but
tered bread.
Evening star., 1944-02-10

chopped hard-cooked eggs and l
tablespoon lemon juice. Then just
before taking from the stove a we'll
beaten egg yolk may be mixed into
the sauce to make it richer To
make an attractive curry sauce, mix
2 teaspoons curry powder with the
flour in making white sauce. Then
cook l tablespoon chapped green
pepper, i cup chopped parsley and
a little chopped onion in fat for a
few minutes and add to the sauce.
Curried fish is usually served with
f1aky boiled rice. Any Juice in the
can should be used as part of the
liquid in the white sauce. The rich
liquid in a can of salmon, for ex-
ample, is fine-favored and valuable
for vitamins A and D.
AS for tomato sauce, especially
good with fish flakes or shrimp and
other seafood, the basic recipe is
like white sauce except that the
liquid is tomato rather than milk.
Ingredients: 2 tablespoons flour, 2
tablespoons butter or other fat, 2
cups canned tomato or juice, salt
and pepper, and possibly grated
onion and a bit of powdered cloves
or allspice. A variation of tomato
sauce is Creole sauce, a favorite to
serve with the clear meat of diff
ferent kinds of seafood. Ingredi-
ents: "a cup minced onion, l cup
minced sweet pepper, 2 cups canned
tomato. tablespoons melted butter
garlic Glove minced, l teaspoon
salt, 3s teaspoon pepper, Il teaspoon
paprika. How to make: Place the
butter, onion, pepper and garlic in
a saucepan and cook about 10 min
utes or until tender. Then add to-
mato and seasoning. Cook for s
minutes. Serve hot.
Evening star., 1944-02-10
Report to the Housewife

Despite dire predictions of meat
shortages TO come, you won't have
any trouble finding adequate sup
plies this week end-with the excep-
tion of beef. All cuts of pork, both
fresh and smoked, will be available;
lamb and veal will be found in SIM
liar variety. Newcomer to many
markets will be that delicious Smith
field sausage, too long missing from
the local scene. And there will be
an unusually satisfactory array of
the low-point "sundries" to exc out
the coupon budget.
Although few baking chickens will
be on hand, there will be plenty of
stewers and fryers, say the poultry
dealers. One or two of the speciality
stores even have a few turkeys, but
these are likely to be snapped up by
the early marketers, so it doesn't do
to count too much on them. They'll
be expensive, too. Eggs continue
good buys.
Fish seems scarcer this week, in
many instances. Missing from the
lineup will be mackerel, sole ana
perch fillets. whiting, trout, rockfish
and white lump crab meat. How
ever, therell be good supplies of
founder, smelts, porgies, mullet, sea
bass, butterfish and Spanish mack
erel from which to choose. And a
fair amount of shad, haddock flllets,
claw and regular crab meat and raw
shrimp further brighten the picture,
News is that oysters, both select and
standard, will be more plentiful this
week end than they have been for
some time.
Produce dealers report a heavy
supply of practically all vegetables
except the elusive onions. No hope
seems extended for them much be-
fore March. But, as we have point
ed out, before, you can make shift
Evening star., 1944-02-10

Then whip rapidly until stiff. Add
vanilla. Place in serving cups, filing
half full. Sprinkle with cinnamon.
Fill cups with coffee. Makes eight
servings.
ECONOMICAL GOLD CAKE.
cups sifted cake -four.
2 teaspoons double-acting baking
powder.
Il teaspoon salt.
p cup butter or other shortening
l cup sugar.
3 egg yolks, beaten until very
thick and lemon -cOlored.
q cup milk
l teaspoon vanilla or y teaspoon
lemon extract.
Sift flour once, measure, add bak-
ing powder and salt, and sift to-
gether three times. Cream butter
thoroughly, add sugar gradually
and cream together until light and
fluffy. Add egg yolks and beat well
Then add flour, alternately with
milk, small amount at time
beating after each addition until
smooth. Add flavoring. Beat well
Bake in creased pan. 8x8x2 inches
in moderate oven $3.50 degrees F.
SIS to 60 minutes, or two creased
8-inch layer pans in moderate over
(375 degrees F. 25 to 30 minutes.
Evening star., 1944-02-10
Sauce to Stretch Fish

Supplies of canned fish for civil
lans will be slightly larger this year
than last but will be less than half
as large as quantities used in nor
NAL years before the war, the War
Food Administrator predicts.
The cook who knows her sauces,
however, need not be daunted by
smaller supplies. Very often a good
sauce will make can of fish go
twice as far and taste and look twice
as delicious. Two of the most use
full sauces for stretching canned fish
are white sauce and tomato sauce.
Both are simple to make, good with
many kinds of fish and shellfSh,
and easy to vary and make into diff
ferent and dressier sauces. White
sauce, for example, is the basis for
curry sauce or egg sauce, both favor
ties with fish. And tomato sauce is
the basis for Spanish or Creole
sauce.
Almost any fish that comes out
of a can, except perhaps sardines
or fish of the sardine type, will be
appetizing served with white sauce.
Adding white sauce makes creamed
fish dish. Salmon and tuna fish
are old favorites creamed but faxed
fish of any sort is good prepared
this way, and so is shellfish like
oysters, shrimps and crab. The in
gradients for medium thick white
sauce for fish are: 2 tablespoons
butter or other fat, 2 tablespoons
-four, l cup milk, pepper and salt
to taste To make: Blend melted
fat and flour thoroughly then add
cold milk and season. Heat and
stir constantly until thickened, then
cook in upper part of double boiler
10 minutes longer. To convert this
plain sauce into egg sauce, add 2
Evening star., 1944-02-10

A chuck or shoulder roast of lamb
is delicious juicy meat whether it
is boned or roasted with the bone in
Whichever choice is made, a bread
dressing to serve with the meat will
extend it in the best victory fashion
A boned roast has a cavity which
can be seWed on two sides to make a
pocket which will hold the dressing.
When bread dressing Is cooked in
the meat, it is called stufflng.
If the roast is not boned, 1t is still
possible to serve dressing with the
Evening star., 1944-02-10
Potato Salad au Gourmet

have a salad" We frantically
make. slices or little cubes, we mince
bit of onion and find a little bot
tie Of French dressing, mix every
thing together, shake on some pep
per and salt, pour the mixture onto
a leaf Of lettuce and say, Here you
are. Come and get IT."
But that is the meanest substi-
tute. The real potato salad must
start with the selection OF some
smallish potatoes, which are washed
and then covered with cold water
and gradually brought to boil and
then cooked until tender-but not
overly done. Then they are peeled.
And then sliced, while still warm.
Now one adds spoonful of minced
parsley and some chives, cut fine. Or
the chives may be traded off for a
bit of minced onion. Or both may
give way to little finely chopped
celery. And then the mixture is
dressed with enough French dress
ing to properly moisten. This
salad is then placed in bowl, COW
cred with a plate or cloth and al
lowed to stand and mellow" for
an hour or so. 1t is not we'll to
chill it.
If one does not care for French
dressing, this may be set aside and
a mixture of mayonnaise, thinned
a little with lemon juice, may be
used. OF course, it goes without
saying, salt and pepper to taste.
I And there are gentle souls who
feel that the potato salad calls for
the addition OF couple of hard
cooked eggs, cut into bits. That
IS not bad idea at all. And there
are others who say that the pota-
toes should be cold before being
sliced. And still others say that the
dressing should be made with red
wine vinegar
! But what's about the potato salad
with hot bacon dressing? There
is delightful dish Here the
potatoes are cooked and sliced as
in the former salad. When still
quite warm, they are sliced and
given the bacon treatment" For
a pound of potatoes, use four thin
slices of bacon, diced into half-inch
bits. This is fried brown but not
crisp. And while still very hot,
the bacon bits and the grease are
poured over and mixed into the
potatoes, and then, for each table
spoonful of fat pour over half spoon
full vinegar. Pepper and salt to
taste and spoonful of mixed
minced parsley and chives are in
cluded. You may like this salad
sharpened a bit, in which event,
some lemon juice may be added,
or even bit more vinegar
But there is no set rule for potato
salad. Fancy can dictate and the
adventurous soul may CAD about.
Bits Of chopped lettuce may be in
cluded. Some sturdy individuals
add bits of anchoyy or herring.
Others make a boiled dressing and
include celery seeds, while still
others add spoonful or two OF
sugar to the dressing
Far back in the ages, not long
. after Columbus found America and
. thus brought potatoes into fame, an
eplcure named Jose Gerrand talked
about potato salad in those days.
They are sometimes boiled and
Sopped in wine by others
; boiled with prunes and like
wise others dress them Cafter roast
= ing them in the ashes in oil,
: vinegar and salt, every man accord
ling 10 his own taste!'
Evening star., 1944-02-10
BY Betsy CasweH,
Womens News Editor.

with the very good leeks and seal
lions available. Predictions are that
the next week or so will see tre-
mendous number of cabbages roll
ing into local markets. A record
crop has already started on it's way
from Florida, Texas, California and
Arizona. This should mean. that
retail prices should be reasonable,
and indications are that fresh green
cabbage will be the Victory Food
Selection for February "a through
March 4. Well plan to give you
some unusual recipes making use
of the plentiful vegetable. Other
items expected to be in good supply
this week end include white and
sweet potatoes, kale, collards, pars-
nips, carrots, lettuce-all kinds
beets and turnips. Broccoli and
caulif1oWer are recommended, too,
along with tomatoes, spinach, Gel
cry, Florida peas, green peppers.
Watercress has taken turn for the
better-the leaves are large and the
stems fine and not woody. Squash
Is only of fair quality but snap
beans, cucumbers and artichokes
are excellent. No asparagus yet
but we can start looking for it soon.
dealers say.
Bananas have disappeared from
most markets, temporarily, but there
are good supplies of all the citrus
fruits, except lines, including tan
gerlnes and Temple oranges. Coco
nuts continue to be big sellers" &"
and marketmen report that Wash
lngton housewives are going for
them in a big way. Strawberries will
be less expensive and of even better
quality this week end-they have
been SO good this season it is hard to
see how they can improve. Hot
house rhubarb, pineapples, apples.
some pears, dates and figs are other
recommended fruit buys.
Here and There: The home
economists Of USDA suggest that
the pointfree canned snap beans
may be served often to the family
with no danger of monotony if in
genuity and thought are put into
their seasoning and serving. Ham
or bacon fat, chopped onion (don t
they know about the shortage?) a
few drops OF vinegar or lemon Juice,
or pinch of mustard or celery salt
do wonders to change the bland
flavor. May we put in our own
nlckels worth and suggest a speck
OF curry powder. an herb or two
Evening star., 1944-02-10
Lamb Roast, Stuffing

meat. However, a dressing baked
outside the meat will need more
moisture than a stuffing. Bake the
dressing in a separate pan in the
oven while the meat Is roasting. II
will require from 45 minutes to ]
hour in a slow (30Oo F. oven to be
come done. Stuffing in the meat, OF
course, cooks the same length o1
time as does the meat.
To give added food value and
flavor and to prevent sogginess, fat
is an essential ingredient in dress
ing and stuffings. Meat drippings OF
rendered fat. are best, since they ex-
tend the meat flavor. Some women
lay strips of bacon over a bread
dressing baked in separate pan.
There are many stuffings or dress
ings that would be delicious with a
shoulder roast of lamb. Something
little unusual is this recipe fol
spinach Stuffing which is suggested
for a boned cushion style" roast
Remember to add moisture to dress
ing If it is baked in a separate pan
CUSHION STYLE LAMB ROAST
Square-cut lamb shoulder.
Salt and pepper.
Stuffing.
Have the bones removed from /;
square-cut lamb shoulder. Use tn,
bones to make a meat stock TO
soup. Sew roast on two sides. Thi
leaves one side open to insert stuff
ing. Season the shoulder, insid,
and outside, with salt and pepper
Fill the pocket in the roast will
any desired stuffing and sew O
skewer the open edges together
Place roast, fat side up, on a racl
in an open roasting pan. Do no
cover, do not add water. Roast il
a SLOW oven 300 degrees F., allow
ing 80 to IS minutes per pound 70
well-done lamb.
One hour before meat is done
peel one medium potato TO
each person, brush the surface will
drippings and place on the racl
next to the meat to bake ALLOW
more time for large potatoes.
SPINACH STUFFING.
4 cups faxed bread crumbs.
/ 2 cups finely chopped spinach.
6 tablespoons drippings.
tablespoons chopped celery.
3 tablespoons chopped onion.
p teaspoon salt.
u teaspoon pepper.
Use dry, yet soft, bread 70
crumbs. Chop fresh spinach flnel!
Pack tightly in cup 10 measure
Melt 3 tablespoons drippings in fry
ing pan. add celery and onion. coo
several minutes. add finely-choppe
spinach and other seaSonings. Pus
this mixture to one side of fryin
pan. Add remaining drippings an
crumbs When crumbs have ali
sorbed the drippings, mix all ingre
dientS together.
Evening star., 1944-02-10
| Hon. to Wbib
| Egg Whites

With eggs so plentiful on the mar
ket just now, homemakers can again
turn their cooking talents toward
angel food, sponge cake, meringue
souffe and other fluffy egg treats for
the family. Some of the fine points
of using egg whites to best advantage
in cooking are reported from the
United States Department Of Agri-
culture.
The temperature Of the egg affects
the whipping of the white and the
separation of white from yolk. A
chilly egg Just out of the refrigera-
TOR separates most easily because the
white is firm and the yolk less likely
to break, but the white whips best
after the egg has warmed up to
room temperature"
How long to whip is another secret
the cook needs to know. Whites
should be whipped stiff, but not dry.
If they are to hold their air bubbles
while they are folded into a cake
mixture and then cooked, they must
not be stretched too thin by over
beating. Whip until the white will
hold up in soft peak and looks
glossy, but not so long that it looks
dry. Different beaters take different
lengths of time to bring eggs to the
proper stiffness. Wire whips, dover
beaters or electric beaters give
equally good results, but with cleo
trio beaters the speed should be
moderate. Egg whites do not whip
successfully at high speed. The best
bowl for whipping has a rounded
bottom and gently sloping sides.
Both acid and salt help egg whites
hold their stiffness. A pinch of salt
or cream of tartar added at the start
of Whipping will give the foam
greater volume and stability. On
the other hand, even a small particle
of fat in the white will prevent it
from beating stiff. No bits of yolk
should be left in the white because
yolk contains fat. The beater should
be free of any traces of oil.
Low or moderate heat is the rule
Tor cooking egg-white dishes.
Evening star., 1944-02-10

contributions and requests must be the
full
Please address mail
The Evening Star, Washington
Views expressed in the Clearing
OF The Star and it is obviously
recipes submitted We cannot responsibility
Please do not be impatient
suggestion
together with restrictions
the daily mail For the reasons duplicate
be G
Evening star., 1944-02-10
There are some people who are

There are some people who are so
unfailingly kind and friendly and
cooperative that in time we take
them and their kindness for granted
We cease to appreciate them
1t is that way with the potato.
Here is an utterly gentle and
friendly vegetable-so constantly at
our elbow that if, for one reason or
another. it happens to be out of
sight even for a moment we are
much disturbed. Old or young, hot
or cold. morning, noon and night, it
can change its dress and style and
appearance and fit right into any
Evening star., 1944-02-10
BY the Vicfory Chef

company or any society. From the
common, everyday mashed potato to
the haughtiest souffle, the potato is
perfectly at home. So much do we
take 1t for granted that often we
do not even give 1t a square deal
when we serve it forth. Take potato
salad, for instance. Here the potato
is at its finest, in cold form, given
proper treatment
1t is true we can and we do look
into the refrigerator, locate one or
two cold potatoes and in a moment
Evening star., 1944-02-10
CHOCOLATE SOUFFIEp

requested bg Mrs, W. L. T.. Bowie. J
l would appreciate a recipe for
chocolate souff1e, preferably made
with cocoa as 1 have no bar choc-
olate. However, if the recipe calls
Tor chocolate, III just proportion
the cocoa and add butter.
Editors Note. We wish to
thank Mrs. w. L. T. for submit
ting her "friSky cake" recipe
Which we 1DiH print phen space
PERMITS
Evening star., 1944-02-10
HARD BOILED EGGS?

HARD BOILED EGGS?
(RequeSted By Mrs. C. E. B.,
Washington
Can some one help me? When
hard boil eggs, the white comes off
with the shell when they are peeled.
What do I DO wrong?
1 enjoy the Clearing House i'm
mensely and only wish it were a
full page every night.