davidaulloa/AmericanStories huggingface dataset:
Detroit evening times., 1945-12-21

I AM NOT in the> feaSi sure it
i VIII do David LOWS any
good % travel 10 Europe 10 my
and persuade Laurence oliver
70 star IN Arc De TrIompho
ANYTHING however is worth
trlInc. 50 DAVID VIII GO 10
London 10 talk in person, 70
Oliver 10 soc If he cant talk
hum INTO coming 70 Hollywood
for the first picture 10 be made
for Charles ENFIELD and David
loeW
II Olivier should come here.
that would mean that Nivien
Leigh would come With him,
but II doesn't look hopeful to
me- elthcr for The reason that
Nlyier Is Stll a very sick girl
and she's not We'll enough to
travel.
Detroit evening times., 1945-12-21

Tony Janiro above. the Buckeye
hoy from Youngstown, and Hum
herto /avals. the Mexican whc
trounced Cleo Shans recently. head
lne touight's boxing show Al Madi-
son square Garden in New York
When these two met last April
tnrv battied tunously on even terms
until The contcst was halted bccause
OF an eve injury suffered boy 2avaIa
lu the fourth
Ia,ala ,tuc'l, q slam hang fighter
who Nails into an opponent with both
FIST, flying mas been An ace attraction
since hc arrived IN The Fast He has
spectacular ring >tyIe featured hv
constant punching and bcvildcring
switch stance
ENJOY The excitement. blow bv-
blow ON Gillettc> avalcade Of sports
over american Broadcsstlng { o and
NNNIt.21oo ON your dab atlopm.
Detroit evening times., 1945-12-21
Grabs turquoise
H,ARNER BROTHERS ha

HARhER BROT HERS hate
" a nugget - rrcGn a stor,
nugget uh,eh jack bought
uhen he uos IN heu forh, for
o1e 81 the tor " arnsy ferre
star. posstbi, Ann Sheridan.
In The Turquoisc' =, An,0
Seton. the Rri uho urots
ibraPonu > Oh
Iaeh fssis n,Phtl pleased
uith himself that he ua' obIc
IL Prt ihts rorel before II u a.
grabbed from under him p,
one of the other him corn
pdnfeS
As ! understnnd II. they
uere oil bidding The priee
Mss Seton gets depends upon
the number Of copies sold up
10 200 900 Most Of the nu-
ihoys make that kind Of
deal.
Evening star., 1945-02-01

boiling water and quarts of LIQUOR
from dozen or so oysters. (The
oyster stock should be near boiling
too) Drop in " pod of red pepper
that has been seeded and chopped
and then let the gumbo sit back to
simmer for an hour or so.
When it is nearly time for dinner
and the gumbo is bubbling quietly
along, drop in the oysters and let
them cook just until their edges
start to curl. Have tureen ready
or large serving bowl if you don't
own a tureen-set in a larger con-
tal1er OF hot water. Once the file
powder is added, the gumbo must
never be heated over again.
Now take 2 tablespoons of the
file powder and drop it gradually
into the boiling gumbo, stirring
slowly to mix it we'll. Pour the soup
into the tureen and serve it at once
with rice. The rice should be
steamed dry and fluffy and is
brought to the table in a separate
dish. A spoonful or so goes into
each plate and the gumbo is poured
on top.
Complicated as 1t sounds. this
dish is well worth all the trouble it
takes. The real secret of its success,
as we said before, lies in not re-
heating the gumbo after the file
has been added. This tends to pre-
cipitate the powder to the bottom
of the kettle and makes the soup
stringy and unpleasant to taste.
Evening star., 1945-02-01
Creole Gumb0 File

Of all the famous dishes that have
come to represent the Creole cuisine,
the gumboS are perhaps the most
widely known. The leader of the
group-which includes crab gumbo,"
turkey gumbo," "okra gumbo," I"
"oyster gumbo" and several others
Is the great ''gumbo file" pronounced
fee-lay, in case you are wondering.
1t might be of interest to explain
that the file" is a powder, first
made by tribes of Choctaw Indians
in Louisiana, from the young, tender
leaves of the sassafras bush. The
Indian squaWS gathered the leaves
and spread them on fat stones to
dry. When thoroughly dried, the
leaves were pounded into a powder,
passed through a hair sieve, and
brought twice week to the famous
French market in New Orleans.
This was thriving industry among
these Indians, quartered on the res
ervation on Bayou Lacombe, near
Vaudeville.
The Creoles were quick to learn
the excellent qualities of the sassa-
fras powder, and began incorporat-
ing it in many of their dishes. The
file can be bought commercially now
in many large cities, as it is bottled
and distributed by spice houses and
similar establishments.
So if you would like to try your
hand at making real Creole gumbo
file, get yourself a bottle of the
precious powder and proceed like
this:
Clean nice, large tender chicken
and cut it up as you would for a
fricassee. Rub it with salt and black
pepper. Cut up a couple of large
slices of ham in small pieces and
chop up very fine an onion or two,
some sprigs of parsley and a bay leaf.
Add pinch of thyme, if you have it.
Now put tablespoon of lard into
a kettle or deep stewing pot and
when it is hot, drop in the ham and
pieces of chicken. Cover the pot and
let the meats cook for about 10 min
uteS and then add the onion and
herbs, stirring so that things don't
start burning. Now add 2 quarts OF
Evening star., 1945-02-01

native lands. :. The National Coun-
ell of American-Soviet Friendship
has issued a pamphlet called "Soviet
Women" by Rose Maurer. The au-
thor discusses the roles played by
the women of the. Soviet Union in
the economic life of their country
as citizens, in the home, and their
tremendous part in the war effort
Mighty interesting reading, obtain
able for Is cents through the head
quarters of the council, 232 Madison
avenue, New York City 16. :. Chem
lists OF the Florida Citrus Commits
sion find that canned grapefruit
juice retains high percentage of
its vitamin c content over as much
as six months of storage at average
nome kitchen temperatures.
The United States Department of
Agriculture says that the amount of
sugar allocated for home canning
Will be the same as last year. If
your favorite store is fresh out of
canned baby lima beans, the canned
green sOybeans make a fine substi-
tute, dressed with salt, pepper, lemon
Juice and margarine.
Evening star., 1945-02-01

water and let them stand for an.
other 80 minutes or so.
Now take of the skin and the
membranes, dredge the sweetbreads
with -four, salt and pepper and put
them in a dripping pan. Pour
melted margarine over them and
bake them in moderate oven for
one hour, basting them frequently.
While the sweetbreads are cook
ing, get ready nice, neat rounds Of
toast and round slices Of ham to
match. The ham should have been
lightly fried for a few minutes in
butter or margarine. Put the ham
slices on the rounds Of toast and
top them with the sweetbreads.
Saute some nice fresh mushroom
caps (about 3 to serving) in but
ter, If possible, and put them on top
of the sweetbreads. Then pour over
the whole works cream sauce made
like this:
Melt Q tablespoons of margarine
and add to, this tablespoon Of
flour. Let the two bubble happily for
minute or so and then pour in n
cup of good, dry sherry. Don't go
lOA COOhAl6 oIlClly. ~ ID lIO lilOl .
fit to cook with than 1t Is to drink)
Pour this sauce over the sweet
breads and mushrooms, ham and
toast-which should have been
placed in fat, individual baking
dishes-and put them into a hot
oven, covered by glass bells or glass
bowls to fit. Let them steam away
for about minutes and then serve.
If you own the real bells, serve
the dishes with bells on-literally!-
the maid can remove each one as
she sets the dishdown or II there is
no maid, as is the usual case these
days, the guest may remove it to a
side plate put there for the purpose.
If you have had to use makeshift
bells" that aren't too ornamental,
I suggest you take them off in the
privacy of the kitchen and then rush
the dishes to the table.
Evening star., 1945-02-01

that required for the preparation OF
the balance of the evening meal
Served with bakers hard crusted
rolls and simple dessert, it makes
a most satisfying menu.
DANISH STUFFED CABBAGE.
6 slices enriched bread, cubed.
2 cups q pound bulk pork sau-
sage.
l teaspoon salt.
u teaspoon celery salt.
\ teaspoon sage.
large cabbage head.
Onion sauce.
Buttered bread crumbs.
Mix together bread cubes, sausage
meat, salt, celery salt and sage. Slice
the top of the head of cabbage
Scoop out center, leaving a firm
shell. Fill cavity with bread mix
ture. Place top of cabbage over
opening. Secure with toothpicks OF
string. Tie in cheesecloth. Place
in large kettle of simmering water
Cover and simmer slowly for hour
Remove from kettle. Take of
cheesecloth. Remove top and place
on platter. To serve, cut into wedges
and spoon onion sauce over each
serving. Top with buttered crumbs
Yield: Six servings.
Onion Sauce.
~ cups minced onion.
y cup boiling water.
1la cups hot milk.
"a teaspoon salt.
Dash paprika.
4 teaspoon mustard.
l tablespoon flour.
2 egg yolks, beaten.
l cup buttered coarse bread
crumbs.
Place minced onion in boiling wa
ter. Cook until tender. (There
should be cupful pulpD Add onion
pulp to hot milk. Season with salt
paprika and mustard. Return to
stove and heat thoroughly. Add -four
to egg yolks. Gradually beat hot
onion mixture into beaten egg yolks
Cook S minutes, stirring constantly
Yield: Two and one-fourth cups
sauce.
Evening star., 1945-02-01
Dishes Sous Cloche'

When you go into the swank res
taurants and glance down the high
price side Of the menu, you'll often
see such items as breast Of guinea
hen sous cloche, supreme Of chick
en- sous cloche," and so on, with a
figure following 1t that looks like
the national debt.
All this fancy business means,
however is that the guinea hen or
the chicken or what have you has
been cooked, covered by q glass bell
or dome. These bells are usually
available in the speciality house,
wares shops and are very elegant
to own-but they are not really
necessary for the success Of the dish.
ANY one possessing small, glass heat
Evening star., 1945-02-01
ADVERTISEMENT
For Quick Cough Relief,
Mix This at Home
ADVERTISEMENT.

pint bottle, and add your syrup. This
makes a full pint Of truly splendid
cough medicine. and gives you about
four times as much for your money.
1t keeps perfectly and tastes hne.
And you'll say it's really amazing,
for quick action. You can feel 1t take
hold promptly. It loosens the phlegm.
soothes the irritated membranes, and
helps clear the air passages. Thus it
makes breathing easy and let's you
get restful sleep.
Pinex is special compound Of pro-
ven ingredients, in concentrated form,
well known for its prompt action on
throat and bronchial membranes.
Money refunded il not pleased.
Evening star., 1945-02-01
BY Betsy C'asweH,

both in this country and in ship
ments headed our way. It is runs ;
inspired by wild rrlmors, that cause
immediate local shortages. It is
poor policy, as well as poor patriot
ism to hoard coffee, because it goes
stale in a relatively short time and
is not fit for use. "Favorite
Recipes Of North Carolina" is a fine
little boo.s of excellent Southern
recipes, prettily illustrated and at
tractively bound to lie fiat when
opened. 1t may be had for the price
OF so cents from the Marketing Di-
vision of the North Carolina Depart
ment OF Agriculture, Raleigh, N. c.
. =. Arrangements are being made
with local dairy concern for de-
livery of yogurt, that fermented
milk drink. believed to be the real
staff of life" in Balkan countries.
The American version is made and
handled under the highest sanitary
conditions-in strong contrast to the
rather dubious methods used in its
Evening star., 1945-02-01
Report to the Housewife

The effects OF the freight en-
pargo are not noticeable as vet In
most Washington markets-especiaI-
~ as Tar as fresh fruits and yepe-
tables are concerned. There is
plenty of everything, and. in MANY
instances, prices are quite q hi
lover tnan they have been.
otrawberrles, for example, are
more plentiful, of better quality
ana considerably less expensive than
they were last week. Excellent
sugar-loaf type pineapple from
Florloa, while still high, are a cent
or TWO cheaper. Hothouse rhubarb
from Chicago is fresh and SPRING
IKE Item, and there are good winter
pears, a nice assortment of apples.
and all kinds of citrus fruits availa-
BILE. ' '"i"
Eggplants, which have been scarce,
are now seen again on the stalls.
tomatoes are reasonable for the
less fine grade-the very fancy ones
are selling quite high. The lettuce
orought Is over-both garden and
lceoerg are back in town, along with
chlcory. and rhubarb. Watercress
mas not been too good of late, but
ireSh supplies of tender green chives
IN their little pots are seen eyery-
Where Caulif1ower, broccoli, cab
page and Brussels sprouts are rec
commended, and the lineup of greens
1nciudes spinach, kale, mustard, COL
!ards and turnip tops. Although
toaho potatoes are about over. and
iuture supplies have been earmarked
LOT the armed forces, there are
adequate supplies of other white
potatoes at the present time. Mush-
toolnS continue expensive, but are
OF good quality, and make a fine
nledI substitute as a main dish
Peas from California. fine snan
Deans, and the root vegetables COM
plete good picture.
flSh sales are looming, dealers
report. with more and more neonIe
learning to eat fish in place of the
vanishing meats and poultry Es-
pecially nice this week are whitino
Polgles, croakers, butterfish and sea
pass. Spanish mackerel and fine
DUCK shad are particularly recon-
mended. There will be some trout
on hand, but supplies of oysters.
CRAB meat and shrimp are limited
by choosing different kinds of sea
Iood, one can avoid monotony in
meals even if forced to serve Ash
several times a week.
Ihe meat picture continues
dreary. There is some beef. a little
lamb, and only a little pork and
veal to be had, but many small mar
ketS have no meats at all with ~.
exception of such items as liver
Wurst' frankfurters, scrapple, and
so on; Where meat does exist, 1t is
usually snapped up by early bird
shoppers, and the working gal who
mas to wait to buy her supplies on
ner way from the job is confronted
oy a battery of empty counters. A
small number of chickens and tur-
Keys turns up from time to time |
put lts hit or miss proposition at
best.
Brightest news is that the large
grade A eggs will be even CHEAPER
this week, and that there are still
good stocks of gruyere-type cheese
on hand. Shortcomings, especially
the vegetable ones, are noticeably
hard to get, as you have doubtless
discovered, and only few markets |.
seem supplied with packaged lard,
fortunately, so far the margerine
situation seems we'll in hand.
Here and There: A recent sur-
vey of the trade indicates that there
are ample supplies of coffee on hand
Evening star., 1945-02-01

One and a half cups flour, IL
cups of whole wheat Cor graham)
-four, " cup yellow corn meal,
teaspoon salt.
Mix these dry ingredients thor
oughly Stir into them 2 cups ot
sour milk and l cup of molasses into
which 2 small teaspoonsful Of soda
have been stirred.
Steam for hours or more, prefer.
ably in a round creased pan with a
hole in the center such as Is used
in angel cake.
ACKNOWLEDGMENT.
Our thanks to the tollo1Ding
readers Uhose recipes and suq-
gestions Uere similar to others
previously receiped:
M. C. M, Arlington: Mrs. S.
p. P, Mrs. D. S. W., Mrs. C.
w. K, Mrs. A. G. M, Mrs. z.
r. G., Mrs. A. c. Mex, Wash
ington.
X ~
CORRECTION.
flHdnES 10 mrs. A. &. q,
Wdshinoton.)
Some time ago I sent a recipe for
lenti soup
Somewhere a mistake was made
in the quantity. Instead of quarts
of lentils it should have been 2 cups.
EDITORS note: We regret the
error, Mrs. O., and thank you for
dratDing it to our dttention)
X X X
REMOVING STAIN FROM KNIFE;
CHEWING GUM.
Thanks to Mrs. A. H. T.,
Wdshington.)
To remove yellow stain on silver
butter knife-apply any one of the
good polishes on the market.
An application of either a carbon
tetrachloride cleaning fluid or ether
will remove chewing gum instantly
also adhesive tape marks.
Evening star., 1945-02-01

Slice, peel and remove seeds. Cut
in small cubes. Cover with water
and let stand overnight. Add a
pinch of powdered alum to the
water. In the morning drain, meas
ure and add " as much sugar as
there is citron. Add the peel of a
lemon, cut in small pieces. Boil
until cltron is clear and seal air
tight.
CANDLE WAX:
THANK-YOU NOTE.
fThanks to Mrs. C. D. S.,
Fort Beluoir.)
Mrs. r. M. A. asked how to
remove candle wax. I have had sue
cess with putting blotters under
and on top of such spots and ap-
plying hot iron. Then, washing
removes the rest.
The Lacy Waters" recipe
turned out to be a cookie recipe
I had been trying to find in Septem-
ber when making cookies for over
seas. Only, used it as an icebox
cookie and 1t was always ready for
quick, hot waters when guests
dropped in Unexpectedly of an after
noon. just chilled the dough In
wax paper and sliced off thin sec
tions until I had the number re-
quired at the time. Thanks to eyery-
one who sent this recipe as I always
liked 1t so much.
\
STEAMED BOSTON BROWN
BREAD.
(Thanks to Mrs. X. d. B.,
WdshingtonJ
Here Is recipe for Boston brown
bread which was recently requested
in your column. My family for two
or more generations back has made
their brown bread by this recipe for
the usual Saturday night and Sun
day morning meals to eat with their
baked beans.
Evening star., 1945-02-01
Readers Clearing House

nll1ng and bake 40 minutes in mod.
crate oven (350 degrees). Chill.
Through the RCH have com.
piled a wonderful file of recipe.
which I prize very highly. Thank,
to those who have contributed.
(Thdnks to Mrs. E. M, Washinoton.
vile:
Two tablespoons -four. cur
sugar, 3 beaten eggs, u cup DARK
corn sirup, teaspoon vanilla, l cur
chopped pecans.
Blend flour and sugar. Combine
with well-beaten eggs. Add corr
slrup, nuts and vanilla. Pour into
uncooked pie crust and bake in
moderate oven 40 to As minutes.
Whole pecans can be put on tor
before baking.
**
BRAIDING RUG.
(Thanks to Mrs. P. H. r,
Washington
Perhaps I can give some sugges-
tlons regarding the braided rug
about which Mrs. A. B. H., Takoma
Park, asked:
The fatness of braided rug de-
pends upon two things: The degree
OF tlghtneSs In braiding and the de-
gree OF fullness in sewing.
The braid should be firm, vet loose
enough to be pliable. When sewing
the braid, ease it just enough to al
low the outside edge to lie perfectly
fiat.
Use heavy carpet thread, take
large stitches, not too close together
nor too tight.
My rug is 9 by 10 feet and the
stitches are from ls inch to 3-16 inch
apart.
Always there will be, at first. a
slight bulge, but if between work
ing time the rug is put on the floor
and walked upon, that will fatten
out. Any slight excess of fullness
may be shrunken with a hot iron or
press cloth.
A celluloid protector for the finger
helps greatly. 1t will be found, If
available, at any notion counter.
I, also, will be glad to crochet into
an afghan any odds and ends of
colored yarns.
The Readers Clearing House gives
us such a fine opportunity to be
neighborly!
Evening star., 1945-02-01
By the Victory Chef

resistant bowls that will fit over
fiat pottery or glass individual bak-
Ing dishes, can master the art Of
presenting dishes sous cloche" with
no trouble at ALL
Take, for instance. a delightful
combination Of sweetbreads, ham
and mushrooms wonderful for
a party dish. for luncheon or
dinner:
Soak four large pairs Of sweet
breads in cold water for an hour.
Then drop them into boiling, salted
water to which a little lemon juice
has been added. Boil them for 20
minutes. then dash them in cold
Evening star., 1945-02-01

fry my chicken in the morning anC
let 1t stand in the covered pan unit
dinner time. If desired it can bt
reheated and no one would evel
guess that it had been cooked earlier
in the day.
For the benefit of those who like
hot rolls and are afraid to try max
ing them-Here are some that any
inexperienced cook can make by fol
lowing each step carefully.
Yeast Rolls (18 to 24): / cake
yeast, Y cup lukewarm water, cur
hot milk, tablespoons sugar,
teaspoons salt, tablespoons short.
en1ng, l egg (beaten), 3 cups or more
-four.
/. Soften yeast in lukewarm wa.
ter.
2. Pour hot liquid over sugar, salt
and shortening. Cool to lukewarm.
3. Add softened yeast and about
y flour, beating thoroughly. Add
egg.
4. Add enough more -four to give
as soft dough as can be handled
on board. Knead until light and
elastic 6 minutes.
5. Place in creased bowl, grease
top, cover. Keep in warm place un-
til dough has doubled.
s. Shape rolls and place in we'll
creased pan.
Z. Let rise again at least double ir
bulk. Temperature 425 degrees
Time. II to 20 minutes.
lceboX rolls: Takes dough 4 hour.
or longer to rise after it is removed
from icehox and before it is ready
for baking.
Evening star., 1945-02-01

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. b.
Evening star., 1945-02-01
FRIED CHICKEN,
HOT ROLLS.
(ThankS to Mrs. J. o. B.,


HQ1thS W MTS. y. y. B.,
Alexandria,
Being Southern girl I should
like to submit my receipt for frying
chicken. Mrs. A. j. F. cannot fail If
she uses this:
Flour chicken first. 1 use a paper
bag into which put flour, salt and
pepper. BY putting in l or 2 pieces
at time and shaking well, think
the chicken is more evenly Toured
and seasoned. Brown chicken in y
inch Of bacon fat or butter. I have
used vegetable shortening success
fully since the first two are scarce.
After each piece is Drowned evenly
on all sides, add enough water to just
cover chicken and let simmer for
hour. A young chicken will take
less time. In the summer I usually
Evening star., 1945-02-01
SOUR JELLY.

(Thanks to Mrs. G. G., Hyattsuille. J
In reply to Mrs. G. F.. G. regarding
sour jelly. I have been told by a bac-
terlologist that paraff1n contains a
mold and when being used on jellies
should be heated to smoking and re-
heated when it becomes cool. Care
must be taken as it sets fire very
easily.
Evening star., 1945-02-01
Danish Stuffed Cabbage

Using available and inexpensive
foods. some of them nonrationed,
this hearty winter dish is appetiz-
ing, economical and filling. The
cabbage and its dressing may be
prepared In the morning, and its
simmering time is no longer than
Evening star., 1945-02-01
(Thanks to Mrs. NJ. @. r.,
Arlin0tou.)

For Mrs. T. F., Hyattsville, here
Is a recipe for pecan pie: One-halt
cup butter, y cup brown sugar,
eggs, 4 teaspoon salt, i cup ligh,
corn sirup, " cup milk, u teaspoon
vanilla, cup fine chopped pecans
Cream, butter and sugar. Ado
other ingredients Mix well. Line
pie plate with plain pastry, pour in
Evening star., 1945-02-01
Saves You Big Dollars, and
It's So Easily Mixed,

Here's an old home mix
ture your mother proba-
bly, used. but, FOR real
results, it is still one Of,
the most effective and
dependable. for coughs
due to colds. Once tried,
you'll swear by it.
It'sno trouble, Make a
Evening star., 1945-02-01

syrup by stirring cups granulated
sugar and cup water few moments
until dissolved. No cooking needed
it's so easy! Oryou can use corn syrup
or liquid honey. instead of sugar syrup.
Now put ~ ounces of Pinex into a
Evening star., 1945-02-01
PECAN PIE.
THANKS to Mrs. E. L. A.,
Wnshinotou.)

Thanks to Mrs. E. L. A.,
Washington.)
To Mrs. T. F., Hyattsville, who
asked for a pecan pie, here is a
recipe which find very good:
One cup unbroken pecan meats, |
cup table sirup, 2 tablespoons butter
z eggs, l cup sugar, teaspoon
vanilla.
Cream the butter and sugar, add
the table sirup, the beaten eggs and
the pecans. Beat together well. Put
in unbaked pie shell and bake in a
Slow oven (275 degrees) for about 80
minutes. Served with whipped cream
IN peacetime, but for the duration
vanilla ice cream does very well, or
it is good as Is.
Evening star., 1945-02-01
LIGHT CARDAMOM COOKIES

(Thanks to Mrs. V. F. L.,
WashingtonJ
One cup shortening, cups sugar,
2 eggs, q cup of sour milk with |
teaspoon of soda, l cup English wal
nuts chopped fine, teaspoons car
damon seeds ground fine, 4 cups of
flour, or enough to roll out. If you
like citron, you may put some in.
1 hope you will like these as my
family does.