davidaulloa/AmericanStories huggingface dataset:
Evening star., 1945-10-18
Stretch That Duck!

Ducks are pesky critters, as every
would-be dainty carver knows. Game
shears, sharp and pointed knives
and dextrous hand are needed to
disjoint the stubborn birds and to
cut the breast into neat, slim sliv-
ers. And there is never as much to
eat on a duck as one thinks there
will be-for, after all, the wings are
negligible and the legs aren't much
to get excited about. So it comes
down to about two slices of breast
meat from each side-not much for
four hungry mortals!
But "a duck can be made to serve
four amply by preparing it as a
salmi. In this, all of the duck meat
is utilized, dehciously and tenderly,
and the addition of other ingredients
stretches the dish even further.
And, best of all, it eliminates the
carving probleml
Roast your duck as usual, but
without stufing. When it is done,
diSjoint it and cut the meat into
slices. Bits too small to slice can be
used just as-bits. Saute two shallots
or small onions, finely chopped in a
couple of tablespoons of butter un-
til they look clear. Add the cut-up
duck; the juices from the roasting
pan, thickened with a little flour;
half cup or so of pitted ripe olives;
one-half cup of sherry or dry red
wine and dash of salt, pepper,
thyme and marjoram or rosemary.
If you like, add cup of cooked
peas, tablespoon of minced parss
ley and few young carrots, previ-
ously boiled and glazed in butter.
Let the Salmi simmer for five or
six minutes, until it is heated
through and then serve it on but
tered slices of crisp toast.
Evening star., 1945-10-18
COMMENTS.

(From Mrs. M. B. r., Silper Spring. J
Thanks for the suggestion of using
hot water in trays to defrost. ]
called the gas company and they say
it will do no harm unless you have
an automatic defroster. Luckily, ]
have not, and it is a time saver.
Many, many moons ago, I sent In
Evening star., 1945-10-18
Prewar


There Is a wonderful French
dessert that was "out" for the dura-
ton, but now that whipping cream
is back with us once more, we can
enjoy 1t again. There is, Of course
the matter of sugar. But perhaps
you have enough brown sugar
tucked away to justify this treat
for the family.
The French call 1t creme brulee, ;
and it is actually a custard pre-.
pared in a most unusual manner.
Take pint OF the heaviest cream
you can get and bring 1t to a boil
stirring constantly. Let it boil for
exactly minute-no more. Take
it of the fire and pour the cream
slowly in a steady stream into egf
yolks, well beaten.
Now put the cream and eggs back
over the heat Ca double boiler Is
best) and let it cook for minutes
II you have no double boiler, keeI
stirring it as you cook it over very
low flame, until it is nearly boiling
but not quite. Put the mixture ir
a creased baking dish, let it COO
and then chill it thoroughly.
An hour or so before serving time
cover the top lightly with a Ka-incf
layer Of brown sugar or SHAVED
maple sugar. Now, leaving the over
door open, run it under the broile
flame for a minute to carameliz'
the sugar and form q thick crust
Chill it again before serving.
Evening star., 1945-10-18
Stack En- High!

titled every bit OF trouble expended
upon them. The real buckwheat
cakes are as different In texture
and flavor from the "packaged" type
as day Is from night-at least, that
Is my opinion and one which is
shared by many masculine gour-
NETS in this country.
In Maryland the buckwheat cake
found the height of perfection. The
colored cooks In the great houses
We'd with each other in producing
these crisp, melt-in- your mouth It'd
oits, usually served with molasses, or
later, with maple sirup.
First, try to locate mill in your
neighborhood where you can get
fresh, underground buckwheat flour.
Small country mills are sometimes
famous for this, as well as their
underground corn meal. Usually
some epicure friend will know OF
the existence of one. Take IL cups
Of -four and mix into it 2 cups of
boiling water. Let this cool until it
Is lukewarm. Then add ~ a yeast
cake dissolved in a couple of table
spoons of warm water. Now add
3h teaspoons brown sugar and "a
cup white flour, together with tea
spoon of salt. Let this mixture stand
in warm, but not hot, place over
night. Cover it with a cloth.
In the morning add 4 cup Of
boiling water, in which l teaspoon
of brown sugar and Il teaspoon of
soda have been dissolved. Beat well
together and bake cakes at once on a
hot, creased griddle.
And here's the trick-save / cup
of the batter as a starter for the next
batch, several days later. You use
this starter in place of yeast when
making the next cakes. Save cup
from that batch for starter for the
next and so on. The starter must be
kept covered in the refrigerator.
Little cakes of country sausage
meat are perfect with these cakes
and in Maryland, fried apple rings
| went alongside. Could one ask for
! more?
Evening star., 1945-10-18

Now that heavy cream Is back on
the market again after nearly three
years, and whipped cream desserts
again may take their place on fam
lily dinner tables, housewives may
need to refresh their memories on
the fine points Of whipping in order
to make best use of this delicious
food. Dairy specialists of the U. S.
Department of Agriculture offer the
following suggestions:
Temperature. To whip well cream
must be cold-held at 40 degrees F
If possible or in the coolest part of
the refrigerator. Under the micro
scope whipped cream shows clusters
of fat globules surrounding bubbles
of air. Cold, stiff fat holds the
bubbles best. Not only the cream
but also the bowl and whipper
should be cold.
Equipment. For whipping at home
q turbine type of beater, which has
fiat blades revolving at the bottom
of the bowl, whips better than ordi-
nary hand egg beater. A deep bow
with straight sides makes whipping
easier than a wide, shallow bowl ano
wastes less cream. Use bowl large
enough to allow the cream to dou-
BILE in volume and still have space
at the top for splasf1ing. Some
whipping bowls come equipped with
covers to prevent splashing, but
many housewives simply use a
sheet of paper with a slit in the mid
die to fit down over the beater.
Evening star., 1945-10-18
Know Your Onions

ads. Garlic Is the most powerful OF
the tribe and should be used with
greatest discretion. Leeks are mild
and may be braised whole and
served with game or boiled, chilled
and served with French dressing as
tally, always should be used to make
that delicate and delicious soup
creme yichyssoise. Shallots are used
mostly for seasoning, but they
are sharp in flavor and do well in
certain pickles and relishes. The
tender green chive Is q must" for
salad dressings with cottage cheese
and in cream cheese sandwiches. It
is also good when added to melted
butter to be poured over boiled po-
tatoes and has its place in flavoring
soups and stews.
The French like to cook little
peeled onions along with their green
peas. Glazed onions make pork
roast doubly tasty. BY the same
token, big onions stuffed with saus-
age meat form fine luncheon or
supper dish for cold day. And we
all know what a perfect partnership
French fried potatoes make with a
steak.
And here are just a few hints to
overcome the obvious flaws in the
onion picture: To remove onion
odor from the hands, rub the hands
well with salt or rinse them in vine
gar. The same treatment works
for knives, too. To keep from weep
ling over peeled onions-do the job
holding them under cold water.
Scrape onions, rather than chop
| them. If YOU want juice,
Evening star., 1945-10-18
By the Ticfory Chef

Among gourmets the onion Is
priced chiefly for Its seasoning quali-
ties, but the average man likes his
onions cooked into a hearty and
flavorsome dish. For these the
Spanish and Bermuda onion is used
most often, but many delectable
concoction can be made from the
small, white or silyerskin onions. I
have several recipes for such dishes
to send you if you will drop me a
line requesting them, in care of The
Evening Star, and inclose stamped,
self-addressed envelope.
Little spring onions are popular
with most men, eaten raw with a
bit of salt or thinly sliced into SAL
Evening star., 1945-10-18
Heavy Cream Reminders

Quantity. How much cream to
whip at time depends on the size
of the whipper. The usual small
household beater does the best job
with no more than pint of cream.
T. If larger quantities are to be
whipped, time will be saved by
whipping in successive patches.
Speed. Cream whips best if the
whipping is rapid. A cup of double
cream should be whipped fast
enough to double its volume in two
or three minutes.
Stop. Whipping should be stopped
at the right time. Whipping is the
first stage of churning. When
whipped too long, cream begins to
turn to butter and will be lumpy and
milk will drain from it on standing.
Sweetening and Flavoring. To
isWeeten cream, granulated and
| powdered sugar are equally salts
factory, and the sugar may be add
ed either before or after whipping
Adding sugar before whipping has
the advantage of thoroughly dis
solving and distributing the sugar.
The more sugar used, the more the
stiffness of the cream is cut down,
but two teapoons of sugar may be
added to a pint of cream without
affecting the stiffness. Flavoring
extracts do not affect stiffness or
"whipability'' of the cream.
Age. The whipping quality Of
richness" or butterfat content.
Freshly separated cream does not
whip we'll. 1t needs to stand and
chill at least four hours. The whip
ping quality improves if it stands "a
hours. Cream sold by dairies for
whipping will have sufficient aging
when delivered.
Richness. Cream containing 80 to
35 per cent butterfat is ideal for
whipping. 1t will whip quickly to a
stiff consistency and double in vol
ume If it stands after whipping,
it will have very little drainage.
Cream containing Is per cent fat
can be whipped but not so easily
Thinner cream whips slowly, lacks
stiffness and has milky drainage
as many housewives have learned
when they have tried to whip coffee
cream in recent years. On the other
hand, cream containing more than
IS per cent fat is too rich and be-
comes buttery or lumpy when
whipped.
Keeping. If cream is to be kept
after whipping, keep 1t in the cold
est part of the refrigerator.
Evening star., 1945-10-18
RANCID LARD.

(Fr0m j. II. B., Ashton, Md.
For the lady who asked what to
do with rancid lard. Melt lard and
peal and slice thin raw potatoes q
cup potatoes to 2 quarts lard, boil
until potatoes are light brown. Let
cool, then pour of lard, strain into
containers. This will make it almost
perfect. do strong butter the
same way.
PLEA FOR AFGHANS.
(Frorn Miss /. /. B., Arltngton)
I have just learned from those in
charge of Walter Reed that they
need afghans desperately, so II any
of the ladies who have any ready
or are contemplating making one
for them they will surely be needed.
They fear that they will be let down
on this much-needed article now
that the war Is over, but let's shsw
them that We are still with them
and on the job with our "knittin'. !"
GERANIUMS?
From Mrs. A. M M.sWashington.)
I have a number of geraniums,
salmon, red and white colored, grow
ing in my front yard, which / would
be pleased to let any one have who
wants a house plant for the winter,
If this message can get to them
through the RICH before the frost
gets the geraniums. My phone num-
ber is Michigan 1885.
X
RECIPE FOR A DAY.
from c. E. j., Washington
read the RICH column with great
interest and am sending you recipe
for a day.
Take little dash IF water cold,
And little branch of prayer:
A little bit OF morning gold,
Dissolved in the morning air;
Add TO your meal some merriment
And thought for kith and kin
And then as prime ingredient
Aplenty work thrown In.
But spice 1t al with the spice Of love,
And a little whif Of play;
Let wise old book and glance above
Complete well made day.
I received this recipe q few years
ago and find it to be one that never
lfallS. -
Evening star., 1945-10-18

Amy leftover fowl or game is pre-
pared in this way, and, as you may
use almost any vegetable, you can
utilize those that are leftover, too.
Some people like small boiled potato
balls added to the salmi and still
others say that some slices of green
pepper add zest.
In any case, it's a good dish to re-
member and one that can be COM
plemented with a clear green turtle
soup, side plate of mixed green
salad and a compete of fresh fruit,
spiked with kirsch. to make salts
flying and even gala little dinner
THE v. c."
Evening star., 1945-10-18
CAKE RECIPES;
CABBAGE RELISH.

From Mrs. j. G. S., Falls Church. }
I am submitting two recipes for
angel food cake for Readers Clear
ing House and a relish recipe that
we particularly enjoy.
RCH is so very helpful and I have
found SO many good recipes there
Perhaps this will aid Mrs. J. ].
De W., Alexandria.
The first I clipped from a maga-
zine years ago and have used it
many, many times.
Whites of u eggs, 11s cups sugar
l cup flour, sifted before measur-
ing mot cake -four, just good bak-
ing -FOUR, IL teaspoons cream OF
tartar. l teaspoon. vanilla. Beat the
egg whites until foamy, sift in the
cream of tartar and one-half tea
Evening star., 1945-10-18

The art Of making real, honest-to-
goodness old-faslaioned buckwheat
cakes has suffered . setback In lat
ter years, due to the quick method
developed by using the self raising
buckwheat flour so plentiful in the
market. To an old-time cook, this
would have been rank heresy, for
her buckwheat cakes required loving
labor to make-and the results JUS
Evening star., 1945-10-18

A few people are allergic to onions;
others are snobbish about them.
But the vast majority goes for the
fragrant" bulbs in big way.
And in this they only are follow
ing a custom so old that its origin is
lost in the mistS of history. The
onion has a long and distinguished
pedigree. The Israelites ate it in
Egypt during the period of their
captivity and bewailed its loss when
sojourning in the desert on their
way back to the promised land.
They also missed the garlic which
they had enjoyed during the course
of their enslavement. Alexander
the Great knew his onions" also
finding it in Egypt; Horace men,
tions it in his "Epodes," and Pliny
was enthusiastic about it,
Evening star., 1945-10-18
SUGAR SAVER.
From M. E. G., Alexandria, J

Here is my favorite sugar-saving
recipe: Crumb-frosted cake-Two
and a half cups all-purpose -four,
1h cups brown sugar, firmly packed; /;
u teaspoon salt, % cup shortening
Cut in with pastry blender or knives
until mixture is like fine crumbs
Take out ~ cups of these crumbs
for topping. Mix thoroughly into
remaining crumbs: Two teaspoons
baking powder, y teaspoon soda, u
teaspoon cinnamon, " teaspoon all
spice, Il teaspoon nutmeg. Then
add 2 eggs well-beaten and l cup
sour milk. Beat we'll. The batter
will be thin. Pour batter in pan and
sprinkle reserved crumbs on top
Serve hot or cold. Serves eight.
MERINGUE HINT.
From Mrs. A. r. w, Washington }
Creme de menthe, added tc
meringue for puddings, gives a de.
lightful flavor as we'll as an attrac-
tive green tinge for garnish.
4
RUM PIE?
From Mrs. L. II. Van A., Mclean.
have looked all over for a recipe
Of rum pie. I am wondering II
tany Of the readers can tell me how
to make rum pie that is similar
to the one served at well-knowIl
restaurant on Connecticut avenue
X r.
RAGGEDY ROBINS.
fFron, Mrs. c. A. H., Vienna, Va
Raggedy Robins makes "a: One
and three-quarter cups corn meal
l cup flour, cup milk, 4 table
spoons shortening, 6 teaspoons bak-
ing power, "A teaspoons salt Bake
IL to Is minutes at 375 degrees
Drop by tablespoon on cookie sheet
Rather crisp and delicious. Use
as hot bread. VT C{hQ uE
Evening star., 1945-10-18

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 CasweH.
Evening star., 1945-10-18
Readers Clearing House

Spoon of salt and beat until stiff, but
not dry. Il test with dry knife.
If it will cut through the whites
without the whites running together
again the beating is righto Fold
in the sugar. then the flour sifted,
add the vanilla and put the batter
into an ungreased, tube pan. Bake
for As minutes; the first 80 very
slowly (250 to 800 degrees, then in
quick, hot oven (400 to $50 de-
grees) for Is minutes. Invert the
pan until perfectly cold, placing
blocks or something to hold of the
table. Run a knife around the edge
to loosen the sides, invert the pan
again, knock it hard on the table
and the cake will drop out.
The second is a sweeter cake with
different texture. 1t was one OF
the recipes given in book OF re-
cipes contributed by famous hotel
chefs and distributed by one of our
large milling companies. I like it
very much.
One and one-half cups of egg
whites 12 or 13, ~ teaspoons
cream of tartar. 70 teaspoon salt,
* cups granulated sugar (meas-
ured lightly. IA teaspoons flavor
ing, cup plus 2 tablespoons regu-
lar -four.
Beat egg white with fat whip.
Add cream of tartar and salt when
eggs are frothy. Continue beating
until point of the egg whites will
stand upright (test for first recipe)
Gradually beat in one cup Of the
sugar which has been sifted twice.
Fold in the f1avoring. Sift flour be-
fore measuring. Fold in flour grad
ually, which has been sifted three
times with remaining three-fourths
cup of sugar. Pour into dry un-
creased pan and bake. Time,
l65 minutes: temperature, 325 de-
grees; slow, moderate oven. Pan,
tube center, 10 inches in diameter
across top and inches deep.
The baking of angel food cake is
most important. Pans vary in size
and it seems every oven is more or
less a law unto itself in spite of
regulations. Keep heat low or cake
will be tough and dry. Test done
ness with wire tester or clean straw.
Use a bit of common sense along
with the recipe.
Uncooked Cabbage Relish-Two
punches celery, quarts cabbage
(measured after grinding. l quart
onions (measure after grinding),
quart peppers cred and sweet green,
measured after grinding, pints
vinegar, pounds sugar, ounce
celery seed, box mustard seed, 3
tablespoons ground mustard, 8 tea
spoons ground tumeric. Soak ground
vegetables for two hours in one
gallon water and three fourths cup
salt. Do not soak celery. Dice it
and add after vegetables are
drained. Boil vinegar and spices.
Cool and pour over vegetables.
! Pack in sterilized jars without
processing. Seal. 1t keeps splen-
didly.
COMMENTS.
From Mrs. M. B. r., Silper Spring.
Thanks for the suggestion of using
hot water in trays to defrost. I
called the gas company and they say
1t will do no harm unless you have
an automatic defroSter. Luckily, I
Evening star., 1945-10-18

a recipe for Hungarian chocolate
froSting, and added the recipe for
my imperial chocolate cake, as it
used the egg whites that are left
over from the frosting. One lady
wrote in to ask If I had left out
the chocolate or was it chocolate in
frosting only? I hope she tried it.
1t is delicious white cake and is
called imperial chocolate for the
Hungarian frosting which is 80
thick" when you indicate the height
of the frosting between finger and
thumb
Can't we have a shirt -ironing con-
test? I am sure we Commute
ironers would be happy to learn how
to do it in less. I am still uncon-
vinced that an Office shirt can be
done in S, but willing to be shown!
From Mrs. r. B., BetheSdaJ
believe you are using good judg-
ment in having the RICH only five
days a week. There is so much SUBJ
stance in the column, and the val
liable suggestions pile up so that 1t
is a reprieve to have Saturday and
Sunday of.
Several other interested readers
also voice this opinion.
4 \ y
SQUEAKY SPRINGS?
from M. L. S., Wushington.)
wonder If some Of the readers
will kindly tell me what will take
the squeak out of bed springs. They
are heavy coil springs several years
QUERY?
(From Mrs. L. r. M, Arlington.)
With regard to rags for rugs, there
are concerns which sell strips Of
sterilized wool jersey, dyed in a
number of fast bright colors. These
are, I believe mill ends. Do you
suppose any of the readers know
more about this?
Detroit evening times., 1945-11-17
Tangled Web;

TNHIS is all about four Army
Il Notre Dame football tickets
once the property Of we'll
known Detroit sports figure.
Wen have 20 delete his name
or none Of his friends Will speak
TO him, for he sent the four
extra buckets down 10 a pal in
New York.
AZ the last minute the man
from Manhattan found two of
his friends couldn't attend so he
took the tickets 20 Yankee Sta.
dfum 70 unload them for a real
price.
But he met up with two serv.
issmen, covered with medals.
They got the tickets for the box
effies price, 81. 80. &c.
When the New Yorker took
hh seat, he wss next to an at
tEsetivs young woman and her
husbsnd, q profsssor.
She sonfded they had bought
their seats from two soldier, for
$40 each.
The New Yorker was a good
sport about it-figured the sol
diers needed the dough for a
night on the town
Detroit evening times., 1945-11-17
Moving Day:

OAK KNOLL. the two-and-a
" quarter-acre estate just pur-
chased by Jack Davis. Ford
Motor Co.'S sales and advertis-
ing manager. has a three-level
terrace of the dining room. and
you 20 down four steps into the
living room, 19 by 81. It's in
Bloomfield.
Detroit evening times., 1945-11-17

family was living in Birmingham
and the flicr was doing Strato-
sphere experiments al Willow
Run.
While waiting for that blessed
event. Anne Morrow Llndbergh
was readying another book A
trailer in the woods on their
estate was her studio workroom.
Detroit evening times., 1945-11-17
Speedup:

ENRST postwar project OF Man
Il aser Fay Thomas over at the
Book Cadillac is an eseslAtor to
run from the Washington boule-
ward entrance to the lobby floor.
Should be fun, especially after
a World Series game or a
night after a football game.
Detroit evening times., 1945-11-17

I 20 GARLIC says his heart
IL IL back In Hollywood. A girl
named BlOndeIl-but not Joan.
1t Is Joan's 7-year-old daugh-
ter, Ellen.
GARLIC likes TO take Ellen
riding with him on his great
horse Conquistador, through the
surf. She's completely en-
chanting child, her admirer de-
claTes,
Detroit evening times., 1945-11-17
Pass the Aspirin:

TyHERE are so new auditors
Il over in the Detroit internal
revenue office, which swells the
investigation department 10 $50.
Just in case you are inter-
ested.
Detroit evening times., 1945-11-17

a month old
now. She has
not been
med, or
hadn't Mon
day accord
inc 10 friends
here
This brings
the llNIn &
Lind hcrEh
c lid en- TO
FIVE, hire e
boys and two
girls
The third
son was born
here IN Henry
Ford hospital
Detroit evening times., 1945-11-17
Customer Man:

DOB VIETIG. the insurance
- man. who has been in a cast
for weeks (dislocated hip) and
is now walking painfully with
two canes, reports this one.
Downtown TO see his doctor.
he tried to make the light before
II changed on Broadway at
John r.
In the midst of an apprehen-
sive sweat he felt the shadow
Of a truck looming. 1t drew
carefully to a halt.
"Thsn I heard Uoies boom
out. Take your time, buddy!
We never hit a customer. II
Das a Times delivery truck"
Bob had our afternoon paper
stuffed in his pocket. He says
thanks.
Detroit evening times., 1945-11-17
Fashion Note:

TINE girls in Tokyo, according
J. TO Ii. John O'Connel, just
home from there, are wearing
sl.eks and bobby sox.
Not that they are converted to
American styles. But the Gl,
have bought UP all the kimonos.
He ssys Nips on the street
sftsn back away from our Yanks
--bse.uss they believe the boys
are radioactive and shoot of
death rays!
Detroit evening times., 1945-11-17
OUR
TIMES
BY Vera
Brown
off the Record:

THE Charles 4. LindberghS
l. have new baby daughter
down on their Connecticut farm
Detroit evening times., 1945-11-17

A WELL-DRESSED. middle
n aged woman whom ! had
never seen in my life came out
OF the Broadway Market. As
she passed she whispered:
They've got pork chops
A.Ix.b
Detroit evening times., 1945-11-17

] ran right in, quick.