davidaulloa/AmericanStories huggingface dataset:
Evening star., 1945-01-18

cream, 60 marshmalfows cut in
quarters, "a powdered sugar, 90 oil
of peppermint, (O pink coloring
Fold sugar, marshmallows, few
drops peppermint oil and coloring
into whipped cream. Add the flavor
ing a drop at a time to prevent
adding too much. Color the mix
ture only to a delicate pink.
Line a deep pan "a deep refriger-
ator tray is flne) with waxed paper
cut to fit smoothly. Drop In layer
of graham cracker crumbs, add a
layer Of the cream mixture, sprinkle
more crumbs, add remaining halt
of the cream, top with more crumbs
This must chill at least IL hours.
To serve, turn out on a board
peel off the waxed paper and slice
the cake Do not serve the dry
crumbs, If there are any, but brush
these Off
Top each serving with chocolate
sauce
Although this dessert is very rich
the peppermint flavor seems to give
it light, cool touch.
Another excellent dessert Is ''Pine.
apple Meringue Cake" or Fairy
Pie" 1t consists of two layers o1
batter topped with meringue ano
nuts, put together with whipped
cream and pineapple or strawber-
ries. I no longer have this recipe
and would appreciate some ones
sending it in.
For Mrs. N. L. O., Riverdale: Rub
your vanished furniture with pow
dered pumice stone and linseed oil
Evening star., 1945-01-18
Celeyiac
Salad

An unusual but very good salad
may be made by combining cooked
celery know (celeriac) with cooked
beets, set upon lettuce leaves, with
a sour cream dressing.
If you are not familiar with ce-
1eriac, here is how it is prepared:
Buy firm, not too large (big ones
may be pithy) celery knob at the
market, and trim it of roots and
leaves. Some people like to eat it
raw, but it is too strong for my taste
when served in that manner. Peel
the knob and cut it in 14-inch thick
slices. Cook these in boiling salted
water for about 20 minutes-until
the slices are tender to the fork.
Drain them and set them in the
ice box to chill
The beetS, of course, are cooked
as usual with the skins and taproots
on to prevent bleeding" When
they are done, the skins are slipped
off under cold water, the roots cut
and the beets sliced and set to chill
When the time comes to serve the
salad, arrange the celeriac and beet
slices alternately, overlapping each
other, on a bed of lettuce leaves and
dress with sour cream to which
chopped chives and a dash of horse
radiSh have been added.
Evening star., 1945-01-18
By Cas,oeH adams

Blini are a bit complicated to
make, as they call for yeast and
buckwheat hour-but they are well
worth the trouble, and as piece de
resistance for a. brunch" party
would be hard to beat.
First, dissolve / cake of yeast in
~ cups lukewar1n water. Add n
Of a cup Of buckwheat four-the
old fashioned kind if you can get
it-and Y of a cup of white flour
Beat all this well and turn into a
large bowl, cover with a napkin and
set in a warm place to rise. This
should take about three hours.
Beat the batter we'll with spoon
and add y of cup more of buck
wheat flour, blending thoroughly
Let rise some more about two
hours this time. Then add to the
batter l cup of scalded milk, work
ing in until nice and smooth. Let
cool. Now add beaten egg yolks
dash of salt, tablespoon of sugar
and tablespoons melted butter OF
margarine.
Now, this is important. Whip as
best you can "a cup rich cream
Beat the whites of the eggs until
light but not too stiff and fold them
into the cream-not vice versa
Evening star., 1945-01-18

/ This leaves a satin smooth glass
with no glare. have seen home
finished furniture done this way
that is beautiful.
My problem is time management:
I have a girl, aged 3, and a boy
of months. 1t seems like my work
Is never done and that if I take
time for myself something else is
neglected. I do all of my own
housework, and have very small,
Iinconvenient house to care for. I
would like to hear how other moth
ers have solved this problem.
Another request is for tips on
soup making. I've heard that the
French and Italian people put any,
thing and everything into a soup
kettle, but my soups are never sue
cessful when I try 1t.
X X X
LOOM WEAVING.
THANKS to Mrs. M. G. F.,
Washington.)
Mrs. j. F. S., Washington, asked
about pattern weaving on a large,
four-harness loom. Here it is in
brief:
Pattern weaving is done with
tabby, a plain weave woven along
with the pattern. For example, If
your plain weave on your loom is
heddles 1-3. "a, and your pattern
shows heddles Ia for 10 rows, you
weave 1-3, IA, "a, Ia, 1-3, Ia, "a,
etc, until you have done the IA
10 times. The tabby is not counted
as row, is almost always a finer
thread wound on a separate shuttle
than that used for your pattern,
and shows very little at all. It's
use is to keep the pattern from
being too loose and showing too
long stretches of unwoven warp
thread.
In case this is too sketchy and
complicated, my telephone number
is Franklin 5299. I'll be glad to
help If / can.
EMPANADAS.
Thanks to Mrs. J. c. O.,
Chevy Chase.)
This page" has been so useful
to me that I am pleased to help
another reader. To Mrs. J. II. H.
Empanadas: u pound of -four,
Evening star., 1945-01-18

tablespoon of butter, tablespoon
lard, eggs, teaspoon baking pow
der, wine glass of sherry, "a cup
water, l tablespoon sugar, pinch of
salt. (Makes 10 empanadas)
With -four and baking powder
mixed, make a mound on table
form a we'll in center in which you
pour your eggs, lard and butter mix
well, stir in wine, water, knead to
soft dough.
Let it rest in a cool place for 2
hours. Roll 1t in thin sheet. Place
a saucer over it and cut around
Fill with spiced meat. Seal, fry in
hot fat, drain on paper.
Filling: One-half pound any cold
meat seasoned with onions fried in
butter, tomatoes, a few olives,
capers and raisins, and whole
hardbOiled egg,
Evening star., 1945-01-18
Any Way You Spell It

Nearly every traditional dish has
Its variationS-even in name or
spelling as well as in its method of
preparation. Take that great Jewish
r dish, for instance, "gefullte fish" or
"gefllte fish" or filled fish"-you
may find it under any number of
titles in the various cookbooks.
i have had this concoction offered
me In a simple form, as plain fish
dish, and at other times as special
kind of fish balls, which are very
good indeed. Suppose we look into
the preparation of the simpler ver-
sion first:
Three pounds of fish (whitefish,
pike or carp are the besD are called
for The fish is washed and cleaned
well and cut into 2-inch slices. The
meat must be cut carefully away
from the skin so that the skin re-
mains whole. Put the meat of the
fish, together with one onion,
through a food chopper and add l
well-beaten egg, Il cup water, salt
and pepper to taste. Mix we'll and
then stuff into the fish skin, forming
neat patties.
Into kettle put sliced onions, a
sliced carrot, the fish bones, salt,
pepper and 2 cups of water. When
this mixture boils, lower the fish
patties into it, cover and let boil
gently for hours. Be sure the liquid
merely SINNERS for hard boiling
breaks up the patties. Add a glass of
water every half hour, as liquid boils
down. When we'll reduced, allow to
cool slightly, remove fish to dish and
pour sauce over it.
An authority in the making of this
dish informs me that its digestibility
is greatly improved by boiling the
onion or onions that are to be
chopped with the fish in salted water
for 10 or Is minutes-this, she guar
anteeS, will make gefullte fish safe
for the most dyspeptic!
And now for the fancier interpre-
tation. The sponsor of this method
claims that fresh-water trout makes
a sublime thing of the dish, but that
the same pike or whitefish or carp
may be used if the trout is unavaila-
BILE or too expensive.
Three pounds of fish are cleaned,
washed and sprinkled with salt.
Then they are left in the refrigera-
tor overnight. Next day. wash off the
salt and, using a sharp knife, cut
off the heads, removing the eyes,
take off skin and remove bones. Put
the skin, bones and heads in large
kettle with about l quart or so of
cold water to cover.
Flavor this stock well with a dash
of cinnamon, one sliced onion, some
peppercorns, a carrot or two cut
lengthwise and some celery leaves.
Let all this boil good and hard while
you are preparing the fish itself,
which goes as follows:
Force the pieces of fish through
a meat grinder, with that extra
onion or two Oboiled or unboiled,
depending on your hardinessD. Soak
a couple of slices of bread in cold
water and drain them. Add three
eggs to the wet bread, mix well and
then stir in the ground fish and
Evening star., 1945-01-18
The Russian Touch

Then put that whole mixture into
the batter, stirring lightly but thor
oughly. Really, folding Is the
proper term again. Let the batter
stand for an hour more and with
out stirring again, fry in small pam
cakes, about 4 inches in diameter,
on a creased griddle.
When the blini are done on one
side, douse with melted butter or
margarine, turn and brown on the
other. Before serving, butter this
side, and stack the little cakes in a
napkin on a hot platter. In serving
them, each guest takes one at q
time, tops it with caviar from an
other proffered dish and finishes off
with a spoonful of sour cream on
top. Then he keeps calling for
refills!
incidentally, if you are interested
in having a collection of Russian
recipes for your library, I know of
no better one, grouped in a rela-
lively small space, than is con-
tanned in the Russian Cook Book
for American Homes" published by
the Russian War Relief, Inc, 535
Fifth avenue, New York City. If
there Is a branch of the organiza-
ton in your home town, you prob
ably can find copies Of the book
right there.
Evening star., 1945-01-18

What pancakes are to us and
"crepes" are to the French, so are
"blini" to the Russians. These won-
derful little cakes are as famous in
the Russian cuisine as beef strogon-
off and bortsch. The blini are
usually served as a first course at
luncheon or dinner with melted
butter and salt herring or, Of course,
caviar when possible. They also
may be served with melted butter
and sour cream-but the best COM
bination Of all, that used to be the
speciality of famous Russian res
taurant in Paris was blini, melted
butter, caviar and sour cream
You now can buy, In the fancier
food shops, excellent imported
caviar-expensive but fairly large
eggs and of good flavor. The fresh"
variety, selling by the pound, is ex-
ceedingly scarce, even in the high
est priced shops-and if shipment
does come in, you practically have
to put mortgage on the old home
stead to buy u pound of it.
Domestic caviar" so-called, is not
too good but could perhaps be used
with adequate results in serving
blini, because Of the additional taste
and texture afforded by the little
cake and the sour cream.
Evening star., 1945-01-18
ADVERTISEMENT.
ADVERTISEMENT. ADVERTISEMENT.
For Joyful Cough Relief,
Try This Home Mixture

of water a few moments. until dis
solved. It's no trouble at all No
cooking needed. Or you can use corn
syrup or liquid honey. instead OF
sugar syrup.
Put the Pinex into pint bottle and
add your syrup This gives you a full
pint of very effective and quick
acting cough medicine. and you get
about four times as much for your
money 1t never spoils. and Is very
pleasant-children love it.
You'll be amazed by the way II
takes hold OF coughs. giving you de-
llightful relief 1t ioosens the phlegm.
|soothes the irritated membranes. and
helps clear the air passages. Money
refunded if not pleased in every way
Evening star., 1945-01-18

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.
Betsy CaStUeH.
Evening star., 1945-01-18
BY the Victorp Chef

onion, adding salt and pepper to
taste.
Now, after you have mixed all
this thoroughly, dip a mixing spoon
in cold water, fill it with the fish
and bread mixture to form neat
balls, about the size of a peach.
Drop these carefully into the boiling
stock, reduce heat to simmering
point and let bubble slowly for one
hour. Remove the balls to a hot
platter or bowl, keeping them warm.
Blend a tablespoon of butter with
Evening star., 1945-01-18
Vegetable Beehiues

Parboil them until they are soft.
Place 6 or rings over each
potato mound, choosing slices to
fit from larger ring at the bot
tom to a correspondingly smaller
one for the space toward the top.
Brush with melted butter and
bake in hot oven, 400 degrees
about is minutes, or until onions
are lightly Drowned.
Evening star., 1945-01-18

If your family likes pictorial
goodness try these potato bee
hives. Use mashed potato mix
ture which is fairly dry. Add an
egg for 4 cups of potato. Shape
into mounds, beehive fashion,
and place on creased baking
sheet. Slice large. sweet Span
ish onion and separate the rings.
Evening star., 1945-01-18

2 tablespoons Of flour over heat, stir
well and pour in the fish stock which
has been strained thoroughly. Bring
to boil again. Beat up the yolk
Of an egg, add tablespoons Of the
boiling fish bouillon to it and then
add that to the stock. Sprinkle
stock Cor bouillon, whichever you
choose to call 1t at this stage) with
chopped parsley and pour it over the
fish balls. A garnish of cooked car
rot strips, lemon wedges, watercress
or parsley adds to the effectiveness
of the dish.
Evening star., 1945-01-18
GREASE ON LACE CLOTH?

GREASE ON LACE CLOTH?
REQUESTED by Mrs. G. E. L.,
Arlington)
I have an Italian cut-work table
cloth that has grease spots in the
center within the embroidery panel
These are apparently of long stand
ing as the cloth has been laundered
many times. do not know whether
the spots are from candles, cream OF
some food. Can any one tell me how
to remove them from the cloth?
SHELLING NUTS?
requested by Mrs. S. Y. Mel,
Arlington.)
Thanks to the RICH for all the
wonderful recipes and helpful hints
I have received! Thanks especially
to Mrs. r. l.. G. for an easy method
of shelling pecans.
Now I wonder If some one will
give an easy method for shelling
black walnuts so that the nut meats
can be removed in large pieces.
RICH DESSERT.
TIME MANAGEMENT?
OTHER REQUESTS?
Thanks to Mrs. F. E. /,
Kensington)
Here Is a rich dessert in answer
to a request printed quite some
time ago. Although I have given
no definite proportions in the recipe
it can be easily mixed in any amount
one cares to make and is virtually
fail proof. The one important fea-
ture to remember is the long chill
ing; otherwise the graham crackers
will be too dry and the cake layers
will part when served.
Peppermint Icebox Cake: Ingredi-
ents required: Q) Finely crushed
graham crackers, CD stiffly whipped
Evening star., 1945-01-18
Readers Clearing House

keep in her body heat. The fact
that she goes back to sleep after
her circulation is stimulated by
warm milk or her mothers warm
bed proves. I think, that though she
may not be actually cold, she Is not
warm enough. Please try it, Mrs.
A. r. c. from Arlington, and let us
know the results through the RICH.
Evening star., 1945-01-18
ADVERTISEMENT.
Real Relief. Big Saving.
So Easy. No Cooking.

This splendid recipe is -
used by millions every
year. because it makes ~ w
such e dependable. effec-A
tive medicine for rcoughs\NM m
due to colds. It's so easy WIN
tomi:.. G child could do it, l Y HY
From any druggist get NE~I
~ eunces CT Pinex, 49,
special compound of proven ingredi-
ents, Ia concentrated form. we'll.
known for it's soothing effect or
throat and bronchial membranes.
Then make a syrup by stirring two
cups Of granulated sugar AMI one cur
Evening star., 1945-09-09

satin and lace, fashioned with a
full court train, which her sisters,
Mrs. Moudy, the former Miss Helen
Harvey, and Mrs. Fred Paul Fischer,
the former Miss Virginia Harvey
had worn at their weddings. Her
full-length illusion veil fell from
halo cap trimmed with orange
blossoms and she carried a shower
bouquet Of white roses and Steph-
anotis.
Another sister of the bride, Miss
Ruth E. Harvey, was her maid OF
honor, and Mrs. Fischer and Mrs
Moudy, together with Mrs. Paul
Singer. sister of the bridegroom
Miss Jean Harvey, cousin of the
bride. and Mrs. Roy F. Wyne were
the other attendants. Little Ruth
Virginia Fischer and Fred Paul
Fischer, jr., niece and nephew OF
the bride, were the flower girl and
ring bearer, respectively.
The maid of honor wore yell
low chiffon gown and carried q
bouquet of talisman roses, and the
other attendants wore pink and blue
taffeta gowns and carried pink roses
The little flower girl wore lone
yellow taffeta Dress and carried q
basket of rose petals which she
dropped in the path of the bride
and Master Fischer wore a white
suit and carried a white satin pill
low bearing rings for the double
ring ceremony.
Mr.. Fred P. Fischer, Mr.. Bur.
Evening star., 1945-09-09
Not. 20 moAe,,!

When you're packing your young
son and daughter off to school, be
sure to provide for those skin "mis.
happenings" so common to growing
up compilations. Pack in a supply
of RESINOL Soap and Ointment.
Blemishes, no matter how small,
can do serious damage to young
egos when they're meeting and
making new friends on their own.
So stress the importance of daily
skin cleansing with the rich, Gentle
lather of RESINOL Soap tell
your "chillun" how RESINOL
Ointment hastens healing and com.
forts the itching and burning of
skin bIemishes! And, because it's
important to youngsters, add that
RESINOL Ointment is flesh.
colored and won't be conspicuous in
the dormitory! Urge them to write
home for more when their supply
runs out or shop for their own
RESINOL skin aids at the corner
Drug Store.
Evening star., 1945-09-09
%, II Radiant Smile!

Your hair can be as golden ss
buttercups and your skin the envy
Of ansels-but if you can't smile
with glory, you're just not in the
running! It's the 'honest-to.g GOOD
ness" kind that brims over aad
breaks through in sparkling radi-
ance that counts! That's why
you've got to KNOW that the dem
thrice you're using will help clean
your teeth efficiently and polish the
enamel until it shines naturally
bright for your smiles sake! That's
why LISTERINE TOOTH
POWDER is on my bathroom shelf
for keeps,--its satin. soft polishing
AGENTS MORE than please me and
its quick foamins powder quickly
leaps into thorough, efficient cleans.
ins action. Added reason for choos.
ing LISTERINE TOOTH POW.
DER is that new container thst
makes EXACT pouring easy! -.
no spill, no waste, no loss Of timst
Evening star., 1945-09-09
R.4ue. Comk,tabkY

"Too.curvacious" ladies usually
sigh with relief when they Cover
up" in the Fall! Yet clothes can't
conceal or camouHage fat in-
stead, excess poundage sabotages
lovely clothes. Why tolerate it
when you may reduce comfortably
by following the proven AYDS
Nitsmin Candy Reducing Plans
No harsh drugs :. no over.stren-
uous exercise :. and, too. you don't
cut out any meals-you simply cut
them down. AYDS help cufb your
appetite-lesseninS the desire to
eat. Medical doctors found in tests
that 100 people lost IA to IS pounds
average in a few weeks time by
this simple reducing plan. AYDS
are vitamin-forti6ed and if you
don't get slim down" results on
FIRST box, money is refunded.
Months supply, s2.2S, Ask for
AYDS at S. Kann Sons Co., or the
Vita Health Food Stores.
Evening star., 1945-09-09
Quality MnAe,wsa,!

II ! could advise "the old woman
who lived in a shoe, who had so
many children she didn't know what
to do" there's one thing I'd recon-
mend for SURE! E-Z UNDER
WEAR for every one of her chill
dren! Just one shopping tour, one
shop, one name to look for, because
E-Z UNDERWEAR comes in the
whole range of sizes from infant
right up through school ages! The
E-Z label in each garment assures
quality, wear and comfort :. serv-
ice, fit and easy washing .. PLUS
popular prices! Be patient if you
can't find Ell easily, the E.Z Mills
are still turning out underwear for
men overseas! But DO look for
them.
Evening star., 1945-09-09
0;nu., N S.,vsH

Silver marked sterling. china in
tasteful pattern, damask cleaning
under candlelisht and the sem-
shine of sparkling SCHLITZ in
crystal soblets! When the Head of
the House seats himself at the head
of such a table, he'll thank you for
your special knowledge Of distin-
suished dining a he.man dinner
beverage in a gracious home setting.
SCHLITZ Beer is treat he loves
for its true beer character, because
just the kiss of the hops is used to
give delicate, piquant favor. Your
Food Market has SCHLITZ, the
beer that's 30 fine it made its home
town famous. It's produced by the
Jos. Schlitz Brewing Co., Mil
waukee, Wis. Order it with the
food for dinner Try it this week!
Evening star., 1945-09-09
-E..y yo4~s Looking!

"She can't be over 81, but her hair
looks. As. Wouldn't you think Mary
would do something to keep up with
Jack!" Just an overheard conver.
sation, but how ached to tell Mary
about ETERNOL TINT OIL
SHAMPOO, and how quickly it
can impart the radiant young color
that belongs with a young face!
ETERNOL cleaases, colors and
reconditions in one treatment, per-
manently concealing every trace Of
gray, leaving your hair lustrous,
baby.soft and naturally lovely!
There are n colors, so choose EX-
ACTLY the shade you want, and
ETERNOL'S color control will
make it come true! Consult your
hairdresser or write to Nancy Sas-
ser, Dept. S-21, 27l Madison Ave,
New. York l6, N. Y, for FREE
l2-pase booklet, Radiant Hair
on the 7-day Plan" Use ETER.
MOL only as directed on label.
Evening star., 1945-09-09
AEin. -S;E.- C.an,.,!
X X

The footmen who clean the precious
cold and silver services at Buckin-
ham Palace use SILVC Liquid Sill
yer Polish reeularly,-which Ger.
tainly assures you of the safety of
this fine silver cleanser! 1t works
with incredible speed, too,-no time
lost in getting polish into and out OF
crevices and chased areas for
SILVO is a liquid and sinks right
in to clean, and then rubs right out.
Just apply with a soft cloth, give a
few easy strokes and the eleam
and glory that results will amaze
you! No chalky deposits, no hard
rubbing necessary for polishing.
Ask for SILVO at leading Grocery
and Department Stores Csc a
bottle
Evening star., 1945-09-09

The hsrried expression you see On
the faces of so many women is as
much q symbol of corns, sore toes
or callouses, as q slipped of shoe or
q limpity.limp! can't play good
samaritan" by Givins these foot suf.
ferers a box of DR.. SCHOLL'S
Zinc. .pads-but ! can remind you
again of how quickly Zino-pad
bring relief! They are thin, soft
protective pads and instantly stop
tormentine shoe friction, lift painful
pressure on sensitive spots wher-
ever the shoe rubs or presses. The
separate indications included work
wonders in helping to remove corns
or callouses. So, unloose that frown
that's marrine your pretty brow
set yourself box of DR..
SCHOLL'S Zino.pads! Keep them
on hand for small foot emer-
sencies" whenever a shoe pinches or
q corn, callous or chafed spot oc-
ours!
Evening star., 1945-09-09
THE SUNDAY STAR Washington, D. c. aB-9
=

Vashti Bartlett entertained at .
bridge-luncheon Thursday. Mrs. w.
w. Griffith has issued invitations
for a bridge luncheon on Wednes-
day
Mrs. Walter Argenbright, with her
children, Kitty, Helen Carol and
Walter, jr., is spending some time
with her mother, Mrs l.. Wynwood
Hawthorne, in Lynchburg.
Miss Josephine Finneyfrock and
her brother Dudley are vacation
ing at Basin Harbor, VT.
Evening star., 1945-09-09

from AtlanticeCaty and2swith Mr..
Newmyer has as her guests her son
and daughter-in-law, Maj. and Mrs.
Alvin Newmyer, jr., with their in
FAINT daughter Mary Lou, who had
visited her at the New Jersey resort.
Mr.. and Mrs. Marc Goldnamer
have returned from a lengthy stay
in Atlantic City.
Mr.. and Mrs. Howard Nordlinger
with their two sons, Johnnie and
Barry, have returned by motor
from a months stay at Virginia
Beach.