davidaulloa/AmericanStories huggingface dataset:
Evening star., 1945-11-19

fore, had only half 4 dozen teeth
among them, and half Of the play
ers were garbed in plastic guards to
allow what little there was left Of
them to enjoy such basic rights as
circulation Of the blood, nerve
tingles, and refiexes.
The Stanford football team that
beat Nebraska in the Rose Bowl
would give Army all it wanted In
an afternoon. mean the team that
had Albert, Sandlee, Gallineau and
Kemestowich in the backfield. The
same is true of the Alabama team
that had Don Hutson at end and
Dixie Howell pitching strikes from
the backfield. The Notre Dame
team of 1880, I think 1t was, would
have had Army standing retreat be-
fore the afternoon was over. That
was the team with Sayoldi, Brill.
and host of others.
To Much to Take.
This is not to knock Army. It
is great football team, yes, with
power and speed up front and in the
backfield, and it is coached by one
of the very fine coaches of the
country. But when enthusiastic
and there are tens of thousands of
them--go so far overheard as to
say 1t would beat any team. college
or pro, ever fielded, well, that's too
much to take without rebuttal.
would like to think-if I were a
betting man-that all the money
ever had, or ever hope to have, was
riding next Saturday on the Chica-
go Bears of a few years back against
the Cadets. The only danger in
getting, and taking, a bet like that
would be that man would run the
risk of being indicted for grand
larceny after 1t was all over.
Nope, I love the Army. and all 1t
stands for, but the Cadet team Of
this year isn't the best one I ever
saw, not by a pair Of tbs, as the
radio announcers insist on calling
touchdowns.
distributed by McNsusht Syndicate, Inc.)
Evening star., 1945-11-19
ADVERTISEMENT.
ADVERTISEMENT.
Lemon Juice Recipe
Checks Rhevmo otie
Pain Quickly

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ing to try ~ 1t 10 sold by your druggist under
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drug stores everywhere.
Evening star., 1945-11-19

the ."underdog," "
Labor ceased to
be the underaog
when its leaders
contracted a po-
litical alliance
with the late
President Roose-
welt and thus
added the tre-
nendous weight
Of the Govern
ment to their.
own. This has
turned 1t into
the top dog. :"
Through presi-
Dental support
Evening star., 1945-11-19

puglerS, I n e
epicurean chow,
t h e kindness
a n d unhagging
courtesy of my
superiors, t h e
magnif C e n t
wages, and the
opportunity t O
serve as q kitch-
en- policeman, I
should be def
nitely b las e d
against a any one
who lifts even
an eyebrow Of
criticism at any
p a r t o t tn e
Evening star., 1945-11-19
McLemore-
Loves Army but Blasts
Mythof Grid Greatness
By Henry Mel EN- ore

Having served in the Army OF the
United States and enjoyed the bene-
fits OF the association, such as the
healthful hours, the music of the
Evening star., 1945-11-19
By Frank r. Kent

One thing this labor management
conference emphasizes is that the
day has definitely passed when Ia
bor can be accurately referred to as
Evening star., 1945-11-19
Answers to
Questions

A reader can ret the answer to any
ington Star Information Bureau, 3l6
I street NE, washington 2, D. C.
Please tnclose 8 cents for return
Evening star., 1945-09-06
Honey Oldest Sweet
THANK YOU" NOTE;
SUGGESTION.

preservative. When they took over
the British Isles they brought their
bee culture with them and, although
the Britons had long been making a
potent drink from the honey of wild
bees. they soon learned to increase
their honey quantity and quality by
Roman methods. The Britons also
used honey in cooking, but prin-
cipally in the preparation of heady
drinks.
The main drink was mead. which
also was popular in the Scandi-
navian countries. Well tell you
more about mead in another article.
Charlemagne gave strict rules to
the honey industry in Europe, and
with the spread of Christianity the
demand for wax increased tre-
mendously, because of its use in
church candles. Monasteries had
their beehives. The honey market,
held every Maundy Thursday in
Breslau, was famous for centuries.
In Poland it was said that the
honeycombs were so huge that great
bears fell into them and drowned in
the honey.
Oddly enough, the honeybee did
not exist in America, although a
poor form of honey was made by a
type OF stingless bee. When the real
noneybees were brought to this
country by the Spanish, Dutch and
English settlers at the end of the
l7th century. the Indians feared
them, and considered them q bad
omen for the Redmen. Certainly II
was the beginning Of the end for
the !ndiarls-but hardly due to the
bees!
1 More on the subject next week!
j THE v. G."
Evening star., 1945-09-06
Easy on Sugar
By the Ticforv Chef

each pound Of damsons, use Y cup
sugar. " cup corn sirup or honey.
with half cup Of water, to make
a sirup. Bring this to . boil. then
add the damsons and boil gently
until the fruit is tender, but does
not lose its shape. The sirup should
sheet from a spoon. Put the cooked
damsons into sterilized jars, pour
the sirup over them, and seal.
Then there's a spiced crabapple
jelly that's out Of this world-and
so simple to make. Just wash and
quarter the little apples, and boil
them with a cup of water to each
pound of prepared fruit for about
80 minutes to get the juice going.
Put all into jelly bag or cloth, and
let drip. Squeeze the bag to be
sure you get all the juice. Strain
again through clean, wet cloth.
For each cup Of juice use about
three-eighths Of cup Of sugar and
the same amount of honey. SIM
mer the sweetened juice until
little heavier than usual, and while
1t Is simmering, spice bag should
be cooking right along In 1t, con-
tanning broken cinnamon sticks,
whole cloves and a bit Of ginger
root. Remove the bag before turn
ing the jelly into sterilized glasses.
Evening star., 1945-09-06

Those Of us who are confronted
with cooking these days find our
selves turning more and more to
honey for a sweetening agent. in
place Of the so-scarce sugar. It is of
interest that we are only doing lust
what our prehistoric ancestors did
because for many, many centuries
honey was the only sweetening de-
vice known to man.
Honey's history becomes lost in
the miSts Of time-but it is definitely
known that 1t existed in the fossil
ages, for fossilized honeybees have
been found :. usually entombed in
amber, although there is one in
stance Of q petrified honeybee being
found at q geological depth that
placed It's life hundreds Of thousands
Of years ago. There are evidences
that honey and wax were much In
use in the Neolithic era. OF course.
In those times, man obtained his
honey from the wild bees nesting In
hollow trees and rocks, but as civil
ization developed, 1t was not LONG
before bee culture came to be as
important part Of living as tamine
horses, oxen and dogs, and keeping
sheep and goats.
As far as actual history is con.
cerned, We find honey a most i'm.
portant commodity back in thu
earliest days of Egypt, Babylon, In.
dia, Greece and Rome. You know
now repeatedly honey is mentioned
In the Bible. In Egypt honey was uset
in hundreds Of ways. as q food
medicine, for embalming and ii
cookery Of all kinds. Ambrosia an,
nectar, the food and drink Of th'
Greek gods, were made with honey
The Romans used honey In cos
netics, as well as for food and as |
Evening star., 1945-09-06

to shrimp wiggle. These cases are
tender and flaky, . little like puff
pastry patty shells, but using much
less fat and requiring less work. To
make six cases:
2 cups enriched flour
u teaspoon baking powder
II teaspoon salt
Il teaspoon white pepper
, "a cup shortening
Il cup ice water approx
Sift flour, measure and sift to-
gether with baking powder. salt and
pepper. Cut or rub in one-half cup
of the shortening. Blend in water
Turn out on a lightly houred board
and knead lightly to bind together.
Roll out to about one-eighth inch
thickness. Spread remaining short
ening on pastry.
Fold pastry from two opposite
outside edges to make three layers.
Then fold other two edges toward
center to make six layers. Wrap In
wax paper and chill thoroughly
When ready to bake, roll pastry
Evening star., 1945-09-06

and quick cooking propensities.
They are not as waxy when cooked
as the new" potatoes, and do not
bake as well as the older type, but
are excellent for almost any other
method of preparation. Pick out
the smallest for a special treat,
boil them in lightly salted water.
and dress them with butter and
parsley. . Whipping cream will
probably be on the market in time
for week end buying, according to
the grapevine. 1. In cooking snap
beans, limas and peas, have the
salted water boiling hard before
putting in the yegetable-they cook
quickly, are more tender and keep
bright green. If you are con-
sidering dehydrating late garden
vegetables for winter use, you may
be interested in the results Of a
test made recently by plant scientists
of the United States Department Of
Agriculture to determine which veg
etables kept best under this treat
ment. Tops were corn and sweet
potatoes; next beets and snap beans
All four of these kept better than
white potatoes, pumpkin and squash.
Poorest of the lot were carrots. .
You may get nice little booklet
Of recipes using corn sirup, with .
special leaflet on its use in freezing
fruit, by dropping a line to the A.
E. Staley Manufacturing Co., De-
catur. ILL., According to trade
journal report, a big canning COM
pany executive predicts that more
and more meats will be canned for
civilians during the next couple of
years-a natural result Of develop
ments in this field due to Army de-
mands. Well probably be offered
canned bacon, pork with applesauce,
beef with gravy, stews, many new
types of luncheon meats and tur-
key. You may remember that be-
fore the war the expensive speciality
shops were featuring canned whole
hams and whole pheasants, quail,
squad, and so on. But I gather
these future items will be average
in price rather than in the luxury
class. This same executive men,
tions that many of the canned meat
products which have been a regular
part Of Army rations will be adapt
ed to the civilian market, too. Bet
ter go easy on offering any of these
to your CT too soon after he gets
home!
Evening star., 1945-09-06
By Betsy lCasweH,
women's News Editor.

flower from Colorado. Lima beans,
snap beans, peas, celery, cucumbers,
corn, onions, white and sweet pota-
toes. squash, tomatoes, the salad
bowl ingredients and mushrooms
are recommended, although the last
mentioned are expensive.
Several varieties of apples are on
hand, including the well-liked
Smokehouse for baking, and the
sharp Northwestern Greetings.
Cranshaw melons and Casabas are
expected by the end Of this week or
the first of next; in the meantime
there are good honeydews and cam
taloupes about. A few blueberries
are around, but aren't so much" as
one market man put it. Prune
plums and Bartlett pears are of fine
quality; a few Seckels have been
seen, but were very poor. The good
Seckels from California and New
York State have not begun to ar
rive, but are expected about the
middle of the month, with ounces
and crabapples. The crabapples
from nearby sources that are now
on the market are only fair. Other
fruits include peaches, seedless and
Red Malaga grapes, lots of avocados
from Florida-these are the ones to
buy if you want to start a plant
from the seed; they seem to grow
better than the smaller, Western
variety-sugar loaf pineapples, and
all the citrus fruits except grape
fruit. The Isle of Pines grapefruit,
by the way, may arrive before much
longer, I am told-and you remem-
ber how good they are!
Grocers' stocks are improving,
too. with the exception of soap and
soap products. fats, oils and dress
ings. Gradually shelves are filling
up with almost forgotten products,
and courtesy is again becoming an
important commodity, thank good
ness.
Here and There: The Govern
ment is still sending out releases
goading us to eat more of the
tremendous potato crop. These
early "spuds" look much like
what most housewives call new"
potatoes, with thin smooth skins
Evening star., 1945-09-06
Readers Clearing House

have some lovely sweetpeas that I
would like to preserve at least
through the winter. I do hope some
one can help me.
Orchids to your grand column!
POULTRY sTUFFING.
From Mrs. J. S., Washington
Mrs. S. w. E. wants to know what
liquid to add to bread dressing as a
stuffing for poultry. Ny answer Is,
Why use any liquid?" I wouldn't I
use egg or liquid of any kind and
my dressing, no matter how much I
make, is never enough.
Use only melted butter with the
onions LIGHTLY cooked in it. Do
not let the butter or onions brown.
Browning may be avoided by using
low heat and steaming the butter
and onions together in the frying
pan. Why dry out the bread? DON'T.
Use fresh, crumbled bread crumbs
dignity crumbled). and do not use
th6 crust. Add only a very small
amount of sage, perhaps teaspoon
full and half the amount Of thyme
Your family may like more, but the
less you use the better. Use salt and
pepper to taste. Be sure to keep
your bread crumbs light and airy
Avoid making the dressing pasty
And do not pack it in tightly. Leave
room for it to breathe! VOLTA!
Evening star., 1945-09-06
Shrimp Wiggle Recipe

With shrimp more plentiful than
they have been, We suggest using
them to make a delectable shrimp
wiggle" for luncheon or supper.
You may buy the shrimp already
cooked, or, If you like, in the raw
state. To cook the latter. boil the
shrimp in their shells until really
pink-about Is minutes-in salted,
vinegared water, with a few whole
an onion or two, and a
sprinkling of cayenne. Let them
cool in the water, then shell them
and they are ready for use, after
removing the black intestinal vein,
3 tablespoons butter or margarine
! cup sliced onions
2 cups cooked tomatoes
2 tablespoons cornstarch
2 cups cooked. cleaned shrimp
! cup green peas
Evening star., 1945-09-06
Report to the Housewife

Well, 1t looks as if pretty soor
well be reporting only the un-
usual delicacies in Washington mar
kets-for things are rapidly return
ing to normal, and supplies of peace
time everyday foods are increasing
each week. When we realize how
hard they have been to get we GER
tainly appreciate them to the full.
This week end should see adequate
amounts of nearly all cuts of beef
and veal available: lamb a bit bet
ter. though still somewhat scarce,
and 4 few hams and other pork
items such as link sausage and saus-
age meat to be had for the seek
ing. Most pork, however, still re-
mains below normal in supply; it
will be a while longer before that
returns to us in old-time quantity.
Chickens probably will be all over
the place this week end. Though
small, for the most part, they are
young and tender, and some mar
kets even have abundant supplies
of Chicken by the piece" once more.
A few ducks were seen last week,
and dealers seem to think some will
be on hand again tomorrow or
Saturday. Eggs in all grades are
easier than they have been.
Fish-if you are interested after
the hundreds of fish dinners you
have recently consumed-will in
clude the old standbys, such as but
terfish, porgies, spots, croakers and
30 on, with trout, Boston mackerel,
fresh founder and rock also avail
able. Some cooked and raw shrimp
is expected, and crabmeat is ex-
tremely plentiful-too plentiful to
be so highly priced. The rest of
the picture is pretty much like that
OF last week
The produce dealers are singing
hosannas today, with fruits and
vegetables arriving in heavy supplies,
and all of far better quality than
we have seen for some time. Cool
weather has helped, and transpor-
tation and icing of Western ship
ments seem to have improved, ac-
cording to reports. Greens-the first
of the fall crop-are especially good,
and include spinach, kale, mustard
green's and turnip tops. The first
carload Of Western brussels sprouts
is being looked for by Saturday,
and good Western broccoli has al
ready arrived, along with cauli-
Evening star., 1945-09-06

Some Of the very old preserving
recipes were not as lavish with sugar
as the more modern ones-and 1t is
from the yellowed pages Of ancient
cook books that we can learn many
q trick to help us in our present
Even a man likes to
dabble with putting up" a jar or
two Of damsons from his own yard,
or perhaps crapapp1es from the
tree that flowered so prettily on the
lawn last spring. And II there are
any ounces about, he'll make up
q batch Of ounce m apple that will
take him right back to the country
kitchen Of his boyhood-when his
grandmother made 1t like this:
Wash and peel the ounces, and
then core them and cut them In
Take half the amount OF
ounces in pears, peel them, and cut
them In quarters. Peel and cut into
rounds half as many apples as
there are pears. Cover the cores
and the peels with water, and boil
well, and strain. Boil the ounce
rounds Just until they can be pierced
with q silver fork, and then put
them carefully on q platter. Weigh
all the fruit, and for each pound
Of fruit allow half a pound Of sugar.
Add the sugar to the liquid made
by boiling the rounds, cores and
peels, and let boil to a clear sirup.
Now add all the fruit, and let boil
very slowly for or more hours-it
should be a deep red in color. Then
pour 1t into jars and seal.
For those damson preserves, wash,
drain the plums, and prick each
one in three or four places. For
Evening star., 1945-09-06

out again. Cut into 18 rounds"
with 21a-inch cookie cutter. Place
six rounds on baking sheet and cut
centers from remaining u. Place
two cutout circles on top of each
round, moisten each with milk to
hold together. Bake in a hot oven
(425 degrees F. for Is minutes.
Note: The small, cutout, center
rounds may be baked also and
placed on top Of shrimp sauce when
ready to serve. These will bake in
IL to is minutes and should be re-
moved from oven before pastry
cases are finished baking.
Evening star., 1945-09-06

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 1t Is
obviously impossible for us to
test all recipes submitted, we
cannot assume responsibility
for them. B. G.
Evening star., 1945-09-06
q teaspoon salt
ls teaspoon pepper
Dash cayenne

! teaspoon prepared mustard
Melt butter or margarine. Add
onions and cook slowly until golden
brown. Add tomatoes, reserving
one-fourth cup OF the tomato juice.
Cover and simmer for minutes.
Combine reserved juice and corn
starch and add to hot mixture.
Cook, stirring constantly until mix
ture thickens. Add whole shrimp,
glassed peas, salt, pepper and pre-
pared mustard. Heat thoroughly
and serve in pastry cases or on
baking powder biscuits or toast.
Serves 8.
For special occasions, homemade
pastry cases add the gourmet s touch
Evening star., 1945-09-06

like some suggestions from the read
ers as to what games could be
played by the youngsters. They
will be between the ages of to 5.
X X
THANK YOU" NOTE;
SUGGESTION.
(From Mrs. J. A. L., Hyattsuille.)
Iwant to thank those readers who
answered my request for the poem
THE Divine Once of the Kitchen"
wanted to use the poem as an in
spiration or idea in decorating my
kitchen with bright hand-painted
peasant designs. Either the words
God walks among the pots and
pipkins," by St. Theresa or these
lines from the poem, Warm all the
kitchen with Thy love and light it
with Thy peace" could be used as
the main theme for the kitchen and
painted on the most conspicuous
wall space and embellished with
flowers and angels done in the peas
ant manner. On the panels of cup
board doors could be painted a
small figure of woman perform
ing a different household task on
each panel with an appropriate line
or couplet from the poem painted
under the design of the woman.
To Mrs. H. L. P, Washington, I
would suggest that she buy the
book, THE Chosen Baby" for her
adopted daughter. don't remem-
ber the author, but the book Is
available in any of the well-known
book stores of the city.
PEACH COBBLER.
(From Mrs. H. E. Meg,
Takoma Park.)
Some one wrote in requesting a
recipe for peach cobbler. This one
Is quite delicious.
Take cups sliced peaches T-8)
tablespoon lemon juice, u cup to
u cup granulated sugar. 1s teaspoon
nutmeg, 2 tablespoons melted butter
or margarine Combine in bottom
of shallow baking dish IL inches by
7 inches by Q inches. Sift together
y cup Of -four and Il cup of corn
starch, ~ teaspoons baking powder
u teaspoon salt, 1 tablespoon OF
granulated sugar. Then add 4 cup
of shortening, work till consistency
of cornmeal. Stir in / egg and 4
cup Of milk with fork. Spread this
dough over peaches. Bake in mod
crate oven or $50 degrees F. for
40 minutes. Cut in squares and
serve with cream or hard sauce.
X X X X
FLOWERS IN PARAFFIN?
(From Mrs. A. A. P, Jr., Silper
Spring, Md)
I would like to know if any OF
your many readers could tell me
how to dip flowers in parafin. l
Evening star., 1945-09-06
(From Mrs. H. c. D.. Laurel, Md

(From Mrs. H. C. D., Laurel, Md.)
think the recipe I am inclosing
is the one requested yesterday by
Mrs. e. G. B., Arlington. made
4 few changes in the basic recipe
given on the gelatin box. I put the
gelatin mixture in the icebox, not
in the freezing unit, and watched
1t carefully in order to whip 1t at
the right time. The evaporated
milk should be stored overnight in
the refrigerator to whip properly
I whipped both mixtures with an
electric mixer until very fluffy. ]
added a little more lemon rind tc
finished mixture. I do not care for
graham cracker crust so put mine
in the plain crust. This makes z
large pies for only one cup OF
sugar. 1t is also excellent If two
very ripe strained bananas are add
ed instead Of the extra lemon rind
Ny pies were ready to eat in one
hour.
The following makes large pies
Line each with graham cracker
crust, made as follows:
Roll into fine crumbs about 81
graharh crackers, add tablespoon,
sugar, about n cube melted butter
or substitute. Mix and line bottom
and sides of pie tins. Bake slowly
for about 10 minutes, then cool.
Have stored In refrigerator l car
condensed milk. This is not frozen
but just chilled SO it will whip well
Whip this up like cream, add l cur
sugar, and then fold in the follow.
ing, which has been cooled ane
whipped:
One package lemon gelatin, / cur
boiling water, ~ cup cold water
Juice of large lemon Cor pineappl.
juice can be used instead of water
but I never have it,. Pinch o.
salt. Chill this until 1t is altnos
set, etc., then beat up very fluffy
the longer you whip this the NOR,
fluffy and larger your pies will be
After this has been combined witt
the whipped condensed milk, a!
above, let stand minute or two
before putting into cooled pie shells
Add a few cracker crumps on top
Put whipped cream on top before
serving.
BIRTHDAY PARTY.
(From Mrs. T. E. C., WASHINGTON.
am giving my daughter q part.
Evening star., 1945-09-06
LEMO'' @IE,
CRACKE.- RUST

from Mrs. c. A. S., Washington. }
For Mrs. E. G. B., Arlington,
Lemon pie with vanilla wafer or
graham cracker crust:
One-half package lemon gelatin,
y. cup water, l cup canned evapo-
rated milk, grated rind of one lemon,
Juice Of one lemon (more II lemon
isn't juicy. Spread soft oleo on
large pie pan and then pat either
vanilla waters or graham cracker
crumbs upon oleo. Il prefer vanilla
waters for this.) Place canned milk
In refrigerator and let get VERY
cold. Let gelatin get thick but not
set. Add 4 cup sugar to gelatin.
When thick, beat and add the
whipped canned milk to which a
little lemon has been added. Add
the lemon rind and juice, Save
some crumbs for ON top Coconut
on top is also good. This is delicious
and makes a large, deep pie.