davidaulloa/AmericanStories huggingface dataset:
The Chronicle-star combined with the Moss Point advertiser., 1945-03-30

FOR SALE-Great bargains in
city lots. l.. E. Evans, 9I5 Will
liams ST., phone 690-R. 3tp 3-16
FOR SALE-Lot 86x300 #. One
block off Beach, 40l Belleville
ST, Evergreen, Ala. Stp 3-l6
The Chronicle-star combined with the Moss Point advertiser., 1945-03-30

FOUND-At Orange Grove one
stray black hog. swallow fork in
right ear, swallow fork and hole
in left ear, penned up at Orange
Grove, owner will please pay ad
Chas. Green, Jr.. Orange Grove
Miss. 4tp 3-16
The Chronicle-star combined with the Moss Point advertiser., 1945-03-30

FOR SALE-Amaryllis Lilies and
flowers for Easter, 202 Lake ave-
nue., phone 694-J. 1tp $3.50
The Chronicle-star combined with the Moss Point advertiser., 1945-03-30

FOR SALE-Seven tube Zenith
radio with record player. 1908
Dupont avenue 2tp $3.50
The Chronicle-star combined with the Moss Point advertiser., 1945-03-30
Lost and Found

LOST-Boy's tan leather jacket
under tree beside Ritz Theatre
Call 55t r. Address 1T Columbus
Drive. 1tp $50
The Chronicle-star combined with the Moss Point advertiser., 1945-03-30
Vented To Buy

WANTED TO BUY-Gas or elec.
trio stove, table or range model
new or used. Telephone 502.
4t dh 3-s
The Chronicle-star combined with the Moss Point advertiser., 1945-03-30

LOST-Black mare with white
star on face and bump on fore
head and cut place on right hind
ankle. about Z years old, Pug
Eckhoff. Rt. 2. Box 187, Pasca-
goula. Miss. 2tp 1923
The Chronicle-star combined with the Moss Point advertiser., 1945-03-30

SPECIAL NOTICE - THOMP-
SONS can save you money in the
long run on the moving job.
THOMPSON'S TRANSFER. Tel
sphone 664-M. 8tp $3.50
SPECIAL NOTICE - THOMP-
SONS TRANSFER and movers
of fine furniture, anything, any
where, anytime. Call 664M, 446
Becht street. 8tp $50
SPECIAL NOTICE - Automobile
Body & Painting. Finish work
guarantee, also red leading. Tom
mie Carroll Body g. Paint Man,
Criswell's Body g. Paint Shop,
Main ST, Moss Point. Phone 479l.
8tp $3.50
SPECIAL NOTICE-Local, long
distance movers of fine furniture.
Packing-crating, forwarding, in
sured, Agant Mayflower. Biloxi
Transfer & Storage Co., Biloxi
phone 700, Pascagoula phone
828-XM. 8tp $3.50
The Chronicle-star combined with the Moss Point advertiser., 1945-03-30

FOUND = Boys bicycle, 1878
Market St. ltp $3.50
LOST-Silver id entific a t ion
bracelet, engraved w. Ehlers,
USN, Return to Chronicle-Star
office. 1tp 3-3C
The Chronicle-star combined with the Moss Point advertiser., 1945-03-30


NO PRIORITY. For litera-
ture or further information
phone 275, c. w. Underwood,
80 Delmas Ave-, Pascagoula.
Ate 3-16
FOR SALE-Home near Gulf,
Modern conveniences, glassed
porch, 4 rooms, one acre ground,
fruit and pecan trees, artesian
wells, For details Apply Box 104
Ocean Springs. 3tp 3-16
FOR SALEZBUSINESS OPPOR-
TUNITY-Grocery business in old
established neighborhood doing
good business. Real estate and all
for sale or will make acceptable |
lease. Phone 179. 1tp 3-23
FOR SALE--Lot 100x200. Pecans,
high and dry, wooded Lake View,
400 Lake avenue. 2tp 1923
FOR SALE-22-foot half cabin
boat Can be seen by appoint
ment only. Phone 247. 1tp $3.50
FOR SALE-Mixed fancy leaved
caladium bulbs, Hermocallis (day
lilies) seven varieties, mixed
Gladioli bulbs, Hybrid Amaryllis
bulbs and choice pot plants.
Neill's Ornam mt a Nursery.
Phone 1871, 211 Welch St, Moss
Point. 2tp $3.50
FOR SALE-Amaryllis Lilies and
flowers for Easter, 202 Lake ave-
nue., phone 694-J. 1tp $3.50
FOR SALE-Seven tube Zenith
radio with record player. 1908
Dupont avenuf 2tp $50
FOR SALE-450 So #. new best
grade thick butt comp. shingles
$40. Call 3711, $3.50 to 5. 1tc $50
FOR SALE-Easter rabbits SO,
703 Gen. Grant circle, Phone
6l7-J after 5 pm. 1tp $3.50
FOR SALE-1942 Royal Imperial
House Trailer Coach, % #. long,
all conveniences, accommodates
four people, excellent condition.
Can be seen at 18th and Polk
avenue. 2tp $50
FOR SALE-Rotary electric IRON
er (mangeD excellent condition;
also 2-unit electric hot plate, 116
Cox, Ocean Springs after 5 pm.
1tc $50
FOR SALE-Full grown male
Cocker Spaniel So Telephone
1881, Moss Point. 1tp $3.50
FOR SALE-One Walnut buffet,
good condition, Phone 121.
ltp $50
FOR SALE-Furniture, 4 rooms
complete, owner leaving city 907
E. Polk avenue. ltp $3.50
FOR SALE-Easter Bunnies, 472
Lake Ave, City. 1tp $3.50
FOR SALE-Easter Rabbits, 1925
Buena Vista. ZIP 1923
FOR SALE - Bassinette, baby
buggy never been used, Alt 18th
Street. 2tp 1923
FOR SALE-At a bargain, gentle
saddle and work pony. o. H.
Jones, 844 Pike ST., Phone 1004-R.
2tp 3-23
Special Notices
SPECIAL NOTICE MACHINE
LESS and COLD WAVES. Louis
Beatty Shop, phone 1862, E. Moss
Point. End street. 13tp 2-2l
SPECIAL NOTICE
FREE!
The Chronicle-star combined with the Moss Point advertiser., 1945-03-30
For Rent

FOR RENT-Single bedroom, SOB
18th street. 1tp $50
Evening star., 1945-12-06
Old Southern
Hotchpotch

A reader asks for a real Southern
recipe for hotchpotch. This is a
good dish and one that has a fine,
sturdy manner about it. 1t is
relished by most men and lot of
ladies, too-even though they don't
like to admit it!
Get the butcher to let you have a
beef bone and put it in a kettle with
enough water to cover it up to three
fourths. Add 2 cups shelled peas
and 6 onions, peeled but whole
Cover the kettle and let the bone
etc, simmer along for an hour OF
SO. From time to time, skim of any
scum that rises.
While this is going on, pan fry 4
thin leg lamb chops-these look like
little veal cutlets-and when they
are Drowned on both sides, put them
in the kettle at the end of that
first hour. Continue cooking for
three-quarters of an hour longer
Take out the bone, put the chops
and vegetables on a hot platter to
keep warm. check the stock for sea-
soning and pour it over the meat
and vegetables. If it is too liquid
reduce it by cooking and then thick
en- it with -four rubbed into butter
To vary this recipe use a ham
bone instead of the beef and SUBJ
stitute dried lima beans, kidney or
black beans that have been soaked
overnipht
Evening star., 1945-12-06
By Betsy CasyeH,
Women's News Editor.

OF past experiences to veterans. as
well as Stay-at-homes,' is a moot
question. :. Frozen citrus Juices for
home use are said to be looming in
the not-too-diStant future. Freez.
ing does not affect the food values
OF the juices, and also retains their
fresh taste. -. . To blanch almonds,
cover Shelled almonds with cold
water and bring to boil. Remove
from heat Immediately, and drain.
Slip the skins from the almonds by
pressing between the thumb and
fingers, and then let the nuts dry on
absorbent paper. -. An old favOring
faVorite for meats, soups, Stews and
so on is being newly packaged with
a fine little recipe booklet included
in every box. D.. Another famous
name" brand of boned chicken has
changed its product, slightly for the
better If that were possible. . "A fine
group of recipes for Christmas
cookies is to be found in the PAM
phlet Food Talks" put out by the
test kitchen of the Miro Aluminium
Goods Co., Manitowoc, Wis.
Promise Of more herring for those
herring snacks is coming up, ac-
cording to Food Marketing News
release. :. Candies of all kinds are
going to be mighty scarce this
Christmas. Oh, for the return of
canes and barley sugar
Santa Clauses and reindeer for the
center of the table! 81. There'H be
plenty of nuts, however. In the old
days we used to gid Brazil nuts and
English walnuts, and hang them on
the tree or drop them into the
Evening star., 1945-12-06
Making Mincemeat

But to get back to present. day
requirements. If you wish to make
your own mincemeat soon, to give
it time for "ripening," here is fine
Maryland recipe, which can be made
with or without meat.
Wash 3 pounds of apples, core
them and chop them fine. Chop a
pound and half of seedless raiSins,
after Pumping them a bit in hot
water. Mix the apples and the
raisins with ll2 pounds of chopped
beef suet, a good teaspoon or more
Of cinnamon, cloves and allspice,
mixed, Ia pounds of brown sugar,
scant teaspoon salt, the grated
rinds Of 4 lemons and the juice of
3, the grated rind of 2 oranges and
little of the juice. Blend all very
we'll and then stir in a cup Of
sherry and cup Of brandy or rum.
Put the mixture into a crock or a
glass or enamel bowl and keep 1t
| for week or so in very cool place
before using. This amount is
enough for 10 pies. If you want to
make a nice Christmas gift to some
one, a jar or two of the mincemeat,
wrapped and tied with pretty trap
pings, will prove welcome.
| If you wish to add meat, suggest
IL pounds of boiled beef tongue,
finely minced. Double the suet and
increase the wine and the brandy,
to pint each. Store as before.
And here's tip: When you set
about making the pies, you'll need
az to 3 cups Of the mincemeat for
each 2-crust pie. THE v. c."
Evening star., 1945-12-06
MINCEMEAT.
Cooking Turkey Cutups

Then roll meat up with stuff1ng in
side, and sew firmly. If the family
likes more stuff1ng than the meat
will cover, extra stuffing can be
baked in a casserole. Brush the
skin with fat, and place the rolled
meat solid side up on a rack in a
pan in the oven. Creased cheese
cloth put on top of the roast gives
added protection. Do not add water,
and do not cover Roast at very
moderate temperature-about 300 F.
and baste with drippings or other
fat if the surface appears to crisp
too much. Cooking time will prob
ably be about to AZ hours, de-
pending on size of piece roasted.
Test for doneness by sticking with
a fork
Backs, necks and giblets are
suitable for steamlng or Stewing.
Stewing takes less time, but sacrifices
more of the flavor of the meat. To
steam, place on a rack in pan
with little water in the bottom,
partly cover, and cook for several
hours until tender. To stew, place
turkey pieces on rack, half fill the
kettle with lightly salted water
partly cover and simmer-do not
ooil-until the bird is tender. Add
celery leaves and onion to the stew
ing water for extra taste-appeal
Stewed or steamed meat can be
chopped to use in gravy, for hash
or salad, or to serve with cream
sauce. Or grind meat and use with
seasonings for sandwich spread.
Evening star., 1945-12-06

| stockings for a bit of additional
glitter. :. Make your youngSter an
Outsize Christmas stocking out of
some bright red flannel. Edge it all
around with red or green ribbon,
and make a loop of the ribbon to
hang it by. Put a band of white
bunny fur around the top, and at
tach little sleighbells to the toe and
heel for that Christmas morning
jingle jangle. 50. Tangerines and
lady apples will help fill it up, and
disguise the scarcity of toys. :. One
of your fav0rite coffee concerns has
now come out with a soluble form
of its well-known brand. Carbohy-
drates are added for flavor protec-
ton, and the result is full-bodied,
|Steaming cup of coffee made in a
jiffy.
The first Christmas trees have
started to come in-moStly from
Nova Scotia. That herb farm
that Is so famous for its wonder
full assortment of fine fiavOrings-
vinegars, herbs, special salts and
basting mixtures, as we'll as an herb
favored mustard that is out of this
worlds offering a Christmas set
up of its most choice products ali
in nifty Colonial-type wood cab
met; a perfect Christmas present
for that amateur chef or discrimin-
ating hostess in your life. A popu-
lar Connecticut avenue market
stocks the whole line put out by
this concern. Orders are being
taken now for fancy fruit baskets
for Christmas giving; very hand
some they are, too, intricately packed
and wrapped in glistening colored
cellophane.
Evening star., 1945-12-06
NeWPOtatOeS
a la Russo

At a famous Russian restaurant in
New York, recently was served new
potatoes, done in new Go me) and
decidedly interesting way. With
little new potatoes in market, you
might enjoy experimenting along
the same lines.
Select the smallest potatoes and
have them as much alike in size as
possible. Scrape off the skin and
rub the potatoes with salt. Wash
them, drain them, put them in a
heavy saucepan, add little more
salt, cover them and let them cook
for almost 10 minutes over very
low fire, shaking them constantly to
prevent their scorching.
When they are done, drain OF any
liquid. For pounds Of potatoes,
blend 8 tablespoons Of butter with 2
tablespoons OF flour. Add it to the
potatoes and pour over all l cup OF
sour cream, seasoned with minced
chives. Mix all well, cover and let
cook over very low heat until pota-
toes are finally done and soft but
not mushy. You may have to add
more sour cream if the original
amount tends to cook down.
Serve these very hot-they are
elegant with chicken or duck.
THE V. c."
Evening star., 1945-12-06
l cup sugar.
4 cup light corn sirup.
l cup rich top milk.
4 cup evaporated milk.
4 tablespoons margarine

Mince pie always has been a
Christmas treat, even in the Old
World, and became a tradition with
the pioneers who came to this coun-
try from different parts of Europe.
In Colonial times the ladies of the
great houses set much store by their
special mincemeatS. The recipes
were jealousy guarded secrets and
quantities were put up for aging
from one year to another.
Later, commercial mincemeats be-
came more and more popular, as
they saved much time and many
Of them being made from old, tried
and true recipes, were more deli
cious than any that the hurried and
inexperienced modern cook could
devise 1t is possible some of these
wonderful mixtures may be found
on some specially store shelves this
year, but if not, we can revert to
the older times and make our own
with or without meat, as we see fit
Originally, we are told, mince pies
were meant to symbolic the choic.
est productions of the East-the
gifts of the Wise Men to the Christ
Child. The earlier pies used minced
or shredded meats tongues, as theil
main ingredient. Later, mutton en-
joyed a period of favor. There was
a saying that one would have as
many happy months in the year as
the number of mince pies one tasted
at Christmas-certainly a challenge
to our ancestors digestions! At first
mince pies were baked in the form
of a manger, but this was discour-
aged later as being IAN idolatrie in
crust"
Evening star., 1945-12-06
EntreCOte
Bercv

The next time you get some small
very tender beefsteaks, or flllets OF
beef, serve them as "Entrecote
Bercy"-and win applause from that
man in your life.
Scar the steaks quickly in butter
or fat, on both sides, but leave the
inside good and rare. Set them
aside to keep hot. To the butter
and juices in the pan, add l or
shallots or small chopped onions
Let these brown and then add cur
of strong bouillon, with salt ane
pepper to taste. Let this simmer
until the liquid is reduced greatly
Skim off any excess fat. Add tea.
spoonful of meat extract and Il
pound of beef marrow, cut into tiny
pieces.
Let this cook gently for 5 min.
utes. Then add lemon juice tt
taste, bit of butter and a tea.
spoon of finely minced parsley. Re.
heat the steaks quickly, still keep.
ing them rare. Put them on a plat.
ter and pour the sauce over them.
II you like, you may add a few
chopped canned mushrooms to thu
sauce before pouring 1t over the
meat.
Evening star., 1945-12-06

there were always windows full of
the bears themselves, cut out OF
tawny cake and better than all
the gingerbread men in the world!
These honey cakes keep wonder
fully well, for quite some time, and
are therefore a good choice for
sending as gifts to far-away friends.
The catch, of course, is that while
they do use honey in their make
up, they also call for sugar and
for the candied fruits that have
been all too scarce of late in most
city shops. If you are lucky enough,
however, to have these "hard-to-
come-bys" at your disposal, here is
the recipe for real old-fashioned
Swiss Christmas cake that would
bring a lot of cheer to some one
this Yuletide.
Cut about 2 ounces of citron into
small pieces and add it to 31a ounces
of candied lemon. peel and 31a
ounces of candied orange peel-also
chopped. Or if you can't find these
and can locate candied grapefruit
peel, use that instead of the lemon
andIor orange. Chop up a cupful
OF blanched almonds and add them
to the fruits, along with the grated
r1nd OF l lemon, tablespoons Of
cinnamon, little nutmeg and a tea
spoon of cloves ground. Now mix
in 31a cups of confectioners' sugar.
Add 6 eggs, beaten until light and
lemon n-colored.
Bring pint of good honey to the
boil and then cool it to lukewarm.
Dissolve tablespoon of baking
soda in a couple of tablespoons of
hot water and add this to the egg
mixture, along with the honey and
4 cup brandy or cherry cordial.
Then stir in cups of sifted -four.
Now, here's the trick. Let the
dough stand overnight at least for
II hours and more if possible. Then
bake-either as one whole fiat cake
In a shallow square pan or as small
cakes on creased sheet in a mod
crate oven until they are done and
golden color. If you like, before
baking, embellish them with whole
blanched almonds When the cakes
are cool, decorate them with white
icing to suit your fancy, using can
died cherries, citron and angelica
for fancy touches-providing you
can flnd them, of course
Evening star., 1945-12-06

So many large turkeys are on the
market this year that dealers will
be cutting up some of the heavy
toms and selling turkey breasts,
legs and other pieces to consumers
who may not want the whole large
bird. The big turkeys are finest OF
the crop, and single large piece
may supply one, or even two, meals
for the whole family. A stuffed leg
and thigh of a 25-pound bird may
be almost as large as small leg
of lamb
To aid homemakers unfamiliar
with preparing cut-up pieces OF
large turkeys, the United States
Department of Agriculture has un-
dertaken some cookery tests. The
Bureau of Human Nutrition and
Home Economics, in cooperation
with the Bureau of Animal Industry,
has tried ways of preparing cutups,
using one of the fine large types of
turkey-the heavy broad-breasted
bronze tom-from the departments
experimental flock. They offer the
following suggestions:
Before cooking, have the bone re-
moved from breasts, wings, legs and
thighs. This will detract a little
from the flavor, but turkey bones
are large and awkward to handle.
If possible, have the tendonS drawn
out of legs before cooking. Inspect
backs carefully on the inside, and
take out any traces of lungs or other
organs that may not have been COM
pletely removed.
Wash all cutups thoroughly, and
dry them. Do not remove the skin.
Steaks cut from u to l inch thick
from the breast of a large young
turkey can be cooked on top of
stove. Before cooking, season with
salt and pepper, and roll in flour
or dip in egg and crumbs Brown in
about u inch fat, cover, and steam
until tender. Or brown in about
14-inch fat. then add l or 2 table
spoons of water, before covering and.
steaming. Cooking will probably
take about 80 to As minutes, depend
ing on the thickness of the steaks.
Drain turkey steaks on absorbent
paper and serve with cream gravy.
Wings, legs, and thighs may also
be cut into serving sized pieces for
cooking on top of the stove, though
the meat is not thick enough to al
low cutting across the grain. Bread
the pieces as for breast steaks, and
brown in sufficient fat to make a
solid crust. Add or tablespoons
of water, cover closely, and steam
until done. These pieces require a
little more time for cooking than
the breast pieces.
Meat from the wing, thigh or leg
Of a turkey Is also suitable for a
rolled roast, if there is enough skin
for the roast to have skin surface.
If skin is insufficient, do not at
tempt to roast, because the meat
on the surface will dry out. To
roast. first salt on the flesh side
Evening star., 1945-12-06

one enjoys IT each time. 1t Is de-
llclous with roast pork.
CLEANING ENAMEL?
PAINTING GRASS RUG?
From L. B., Washington
Will some one tell me how to clean
white enamel? l have tried soda
and vinegar with no results.
Also could some one tell me how
to paint a grass rug the inexpensive
way?
WASHING NUMDAHS;
HONEY"
(From Mrs. J. L. S., Washington }
Thanks so much for all the replies
to my inquiry regarding house build
ing and automatic laundry. I hope
as you detect flaws in your present
homes, you'll continue to add them
to your other replies and inquiries
Also, thanks to Mrs. w. E. M. OF
Takoma Park, who sent the clipping
from Better Homes and Gardens. ,
Some time ago, reader, whose
initials I've forgotten, asked about
washing Numdah rugs I ran my
3X4 one through the washing ma
chine, although I'll admit did hold
my breath during the process. 1t
turned out beautifully, but in the
event your machine is a little on
the crotchety side from age, numdah
rugs are also fairly easy to do by
hand. Just souse up and down in
the lukewarm, mild suds and rinse
as often as necessary to get it clean
Needless to say, 1t should be done
early in the morning on a good dry
ing day, as 1t will take at least one
day and possibly two in which to
dry. 1t may be spread on news
papers on the ground or laid across
the line. They are too unwieldly
to squeeze very dry but should be
squeezed like a blanket rather than
Wrung.
never saw the words to Honey"
published in reply to the request for
it but assume you sent copies direct
to the girl from Arlington who re-
quested it. II not, she can find the
song at a music store. 1t was pop
ular tune of 1882
BLUE-EYED DOG?
(From Mrs. S. w. G., Washington J
We have just lost our adorable
little pet. toy bulldog. She was
hit by car, unavoidably, I hope !
simply must replace her and have
found one with blue eyes. 1 am un-
decided, for I just can't feature 8
dog with blue eyes I wonder If
some of your readers, having one,
would be kind enough to call me
and tell me just how they feel about
Evening star., 1945-12-06

| them, for when we take a pet 1t is
for their lifetime and not passing
fancy. My number is Woodley 0682.
CORN STICKS.
From Mrs. G. N. p, Modesto, Calf. J
On a recent trip through Ken
lucky I ate some corn sticks at a
cafe, and after visiting numerous
secondhand stores all the way to
New Orleans found two of the heavy
black iron pans they are baked in.
Now I have been unable to find
the right recipe for making the
sticks. The pans are inches wide
by 13 inches long with grooves for II
sticks, which are long and round, not
the ear of corn type, and are crisp
and crunchy on the outside and
rather moist inside Hope some of
your readers will tell me how to
make them.
lived IN Washington over year
and have asked a friend to cut out
any answers that might be printed
Enjoyed the Clearing House sc
much and miss it out here.
\ 4 +
( POEMS WANTED?
From Mrs. E. B. S., BetheSdd)
| I wonder if any of the readers
know the poems Santa Done For.
got the Number on My Door" ano
one entitled "Belznickle"? The
spelling Of the latter may be incor.
rect-it is the man who comes
around after Christmas and take.
back the childrens toys-if they are
naughty.
| TURKEY DRESSING7
fFrom Mrs A. c., W1shingtoH,)
would like nice recipe DRESSING
/ for turkey. One not too rich an6
mot too heavy. ~
\ + i ~
I-.-.-.. FRUIT CAKE.
ifFroni Mrs. J. F. A., Washington.
To the lady who asked for gooc
recipe for fruit cake, here is one
have been using since the scarcity
of sugar and it has never failed.
Dark Fruit Cake-Two cups OF
shortening, butter or margarine;
2 cups Of maple sirup, 1 CUP
Of honey, l cup OF molasses, 1C
eggs. cups Of -four, 4 teaspoons
baking powder, 2 teaspoons CHINA
mon, teaspoon mace, 2 boxes e
pounds) raisins, u pound candieo
cherries, Y pound candied pine
apple, l pound pitted dates, Il pound
orange and lemon peel each, i
pound citron, \. cup cider.
Melt shortening, add maple sirup
honey and molasses. Add beaten
eggs. Sift flour, baking powder
spices and add alternately with
cider. Chop all fruit fine, dredge in
"A cup of additional flour and mix
well into cake batter. Bake in slow
oven 900 degrees for 2 hours OF
longer, depending on size of pans
When cakes are cool, moisten each
by pouring tablespoons of rum OF
brandy over top. Repeat every day
for 10 days.
QUERIES?
| From Mrs. M. S., Washington
Will some one please tell me why
my griddle cakes stick to the grid
die? I test the iron first to be sure
it is hot enough by putting few