davidaulloa/AmericanStories huggingface dataset:
The Valley settler., 1945-06-15

Henning Benson was taken suddenly ill Thursday morning while at his work in the Warehouse. Mrs Benson |has left on a trip to the states. As there is no one to do his chores on the farm, Carlton Kaiser and MT. Ha rri gton took care of his work on the farm Thursday evening, as Mir. Benson was taken to the Hospi tai.
 The size and circulation of the Valley Settler Is increasing end naturally the work of publishing it. And yet Thur sday evening found practt ca1ly no news in the Editor's off ce. It will be greatly oppreci- lated if articles to be printed co uld be in by this time as the space and blocking of the paper must be laid |. out. Short news items can usually be tucked in some p1a ce.
 It has come to the Editoris atten- tion that reports have been made that the Valley Settler costs the |Co-op $lOO. a month. This is quite mi S 1e ading as the Co-op receives from $1oo. to $50. per month from subs crip ptions and ads. Out Of this the Editor is paid and tn ere is plenty left for paper, ink, and stencils .The paper should Pay for
The Wilmington morning star., 1945-01-19

income of 100 billions continues
Such talk is crazy. With tho ~
evltable postwar depression in 40
rlculture, railroads, shipping, avi.
atlon, and all kinds of war work
there will be much unemplovr, ut
lhls can temporarily be relieved
by more government borrow;n q
and initiation, but would mean con.
tlnued high taxes. Some day tax
payers Will rebel. The only perma-
nent cure for unemployment is for
most cities to throw out their nres-
ent school boards and train chit
dren to work and think instead of
to play and complain.
1945 business will not be IN to
1914. - probably off little more
than 10 per cent. The stock mar
ket may suffer a "communistic
scare" sometime during 1915. but
many selected stocks should ulti-
mately sell at higher figures than
now prevailing. Commodity prices
will strengthen until Germany COL
lapses. There will be many labor
strikes as the 'take-home'' pay de-
clines; but hourly rates will hold
up. Building prospects are especi-
ally bright. l am bullish on su-
burban real estate and small SUBJ
sistent farms,-not big farms. We
have much for which to be thank
full, but from now on we should
think soberly. If our losses in Eur
cpe will make us do so, they will
be a blessing in disguise.
The Wilmington morning star., 1945-01-19

A shirt must last a year in Eng
lands WAAF, only nine months il
the Raj.
Evening star., 1945-04-05
Readers Clearing House.

Combine shorten,ng, sugar, salt
land vanilla and eggs Beat thor
oughly, add sifted dry ingredients
alternately with milk Beat again
and then bake in 8-inch layer pan
at 375 degrees for about 30 minutes.
Layers can be split or left "as is"
and put together with chocolate
frosting.
Chocolate Frosting: Mix u cup
cocoa with 3 tablespoons cornstarch,
IA cups sugar, 4 teaspoon salt, n
cups milk. Cook until thick, STIR
ring often. Remove from fire and
add l teaspoon butter, l teaspoon
vanilla. Cool and spread.
Honey Bran Squares: One and
one-fourth cups sifted flour, 1h tea
spoons baking powder, ! egg we'll
beaten, tablespoons honey, 3 table
spoons shortening, y teaspoon soda,
y teaspoon salt, y cup sour milk,
cup bran fakes.
For top: Three tablespoons butter,
2a cup bran flakes, y teaspoon nut
meg, z cup brown sugar, u tea
spoon cinnamon.
Mix and sift all dry ingredients
Combine honey, egg. milk and Short
'enlng. Add to flour beating only
Evening star., 1945-04-05
Salt Rising Bread

A reader of this column has writ
ten in to ask for recipe for salt
rising bread, the ldfashloned
kind that great-grandmother used
to make. This is an interesting bread
since no one quite knows whence
came its name The salt, in nor
NAL amount only, is added after the
job of preparing the dough is over.
So that salt. as such, has nothing to
do with It's rising in the sense that
the name would imply.
The bread attained its popularity
years ago when commercially made
yeasts were nonexistent and the
homemade varieties fairly unre-
reliable. They we're also a good deal
of trouble to make and to keep in
good condition. However, the close
texture and rather sWeetish flavor
of the bread always has made it a
prime favorite, especially in those
households where there was time
and space for it's making. Many
ladies exchanges and farm wom-
ems markets have brisk turnover
in these loaveS made once or twice
a week for customers who recorder
each week for years and years.
The secret of making good salt
rising bread is to keep the bread
from the beginning until the final
Withdrawal from the oven. in as
even temperature and as warm as
possible. Cold, damp weather has &,
bad effect upon it as it does upon
jelly making. Old-time cooks used
TO put the "ferment" to working
tucked against a heated stone or
iron to be sure it was warm enough
Evening star., 1945-04-05
By the Victory Chef

ANISE-Young leaves in salads
Seeds to flavor pastries, CONNECTIONS
cottage cheese.
BALM-For cool, tall summer
drinks.
BASIL (sweet) Fresh leaves In
salads, tomato and turtle soups
ragouts and fish sauces-and on
freshly sliced raw tomatoes or in
any dish including tomatoes. Dry
leaves for winter use.
BAY LEAF-Fresh and dry leaves
for f1avoring soups, stews and many
casserole dishes.
CARAWAY-Grow to use seeds
later in pastries, etc.
CHERVIL-Use fresh leaves in
soups, salads, fish sauces and as
garnish.
CHIVES-Mince tender tips for
use in salads. onielets. sauces and
cottage and cream cheese.
DILL-For pickles and sauces ano
in some exotic meat dishes.
MARJORAM-Best when dried
for use in mushroom dishes. salads
soups and some poultry stuff1ngs.
MINT-Either fresh or dried
Good in pea soup, cooked with peas
new potatoes, sauce for lamb and
to make mint jelly. The fresh stalks
and leaves belong" in tall, iced
drinks.
PARSLEY-Fresh as garnish
Evening star., 1945-04-05
What Herbs to Plant?

Now that work in Victory gardens
is beginning in earnest. 1t is a good
time to think about setting aside a
little plot just to use for herbs to
make your culinary efforts bear
greater fruit. There Is nothing so
fascinating as growing, using and
drying ones own herbs and it is
important to know just which ones
will best suit your needs and in
what dishes you will make the most
use of them.
Most seedsmen can supply YOU
with more than enough varieties to
take care of your f1avoring needs
and 1t is silly to 60 into the field too
lavishly, for many herbs are useful
in more than one type of cooking.
Choose wisely, conserve your space
for those varieties that you will use
most and then proceed to enjoy
them.
Remember, incidentally, that in
using fresh herbs as against the
dried ones, you will use much more
for instance. teaspoon or so of
the green leaves is equal to a pinch
of the dried. powdery version. Ex-
pertinent with your herbs as you
cook along, but to guide you in
planting them for real use, take a
look at the following table:
Evening star., 1945-04-05

The kitchen where the bread Is
made must be warm and dry. Don't
have steamy atmosphere if you
wish good results.
Use white corn meal-Water
ground If you can get it, even
though it may cost a little more.
Measure out Z cup and pour over 1t
cup scalded milk. That's all for
the moment Now. let this mixture
stand in that warm place we talked
about-With or without the hot iron
a water bottle or what have you-
for "a hours, when it should be fer
menting satisfactorily
When ready to proceed, heat to
just lukewarm 3 cups of rich milk,
and mix in y tablespoon of salt,
tablespoon of sugar and 5 table
spoons of lard. You may use other
shortening if you prefer, but the
oldsterS always used lard for this
bread Now stir into this mixture
312 cups of sifted bread flour and
then kneed on a lightly Toured
board until smooth, kneading in 212
more cups bread flour as you work
along.
Put the dough into loaf pans-thi5
amount should make about three
loaves-and let it stand until it has
doubled in bulk. Then put the pans
into a moderate over and bake for
Is to 20 minutes before you increase
the heat gradually to hot oven tenn
perature Let the bread bake for an
hour and then turn it out of the
pans to cool.
The Y. T..
Evening star., 1945-04-05
Report to the Housewife

that will help you conserve that
precious sugar supply. There are
minute directions for substituting
honey in a recipe that calls for
sugar, tables of equivalents, hints or
the storing and purchase of honey
and table of amounts of various
foods to feed 40 people. Altogether
a find, with its wealth of excellent
recipes, and obtainable by writing
the institute, Commercial State
Bank Building. Madison 3, Wis
consin. inclosing 10 cents with
your request. Scientists are
working to perfect extra big pop
corn for postwar days. The
large Italian red onion, also called
Torpedo" or "Bottleneck," has been
a slow seller because many market
ers think it is very strong. This is
not the case-actually 1t is probably
the mildest, sweetest onion grown in
and so particularly adapted
to salads. 1t does not keep or store
we'll, but by raising your own or
buying just as many as you need at
one time, you'll find 1t a real
treat. If you don't find it at your
regular market, look for it at
Italian stores.
Evening star., 1945-04-05

and also chopped in butter for new
potatoes, fish sauces, etc.
ROSEMARY-Leaves, flowers and
parts of stems are good in garnish-
ing and flavoring meat stews, cas-
seroles, fish and sauces for fsh.
SAGE-Use sparingly in poultry
and meat stufhngs. Leaves best
when dried.
SAVORY-Leaves. fresh or dried,
are good in salads, sauces, cro-
quettes and stews.
SORREL-Fresh leaves make q
fine soup. Good in sauces and with
lamb or veal.
TARRAG N-Fresh or dried
leaves may be used to flavor vine
gars, salads and pickles.
THYME-Fresh and dried leaves
good in oyster soup, beef loaf, stews,
turkey and goose.
So-there's a good working list for
you. And as spices and similar con-
diments become scarcer, we will be
turning more and more to our herb
patches and jars to obtain unusual
and delicate flavorings for our wor-
time dishes.
Evening star., 1945-04-05
Apple Pie
Deluxe

Comes now that al-time Ameri-
can favorite, apple pie, in one of It's
most toothsome forms-deep dish.
with maple meringue.
Rich pie crust.
cups sliced tart apples.
IA cups sugar.
/ tablespoon lemon Juice.
Place apples in deep baking dish
Sprinkle sugar and lemon Juice over
aples Dot with butter or with
margarine. Cover with pie dough.
which has been pricked to let the
steam escape. Bake $50 F. for 10
minutes, then 375 F. for 40 minutes
Just before serving cover with a
meringue made from egg whites
beaten until stiff but not dry, Add
/ tablespoon sugar and tablespoons
of maple sirup, a spoonful at a
time, beating well after each addi-
ton. Add a pinch of salt just be-
fore beating is finished. Do not
bake. BY using the meringue, no
cream is needed
Evening star., 1945-04-05
BY Betsy CasweH,
Women's News Editor.

corner of your Victory garden over
to herbs, send for the charming
little recipe book, Recipe Magic,
which will give you all sorts of sug-
gestions for using them land their
dried cousins if you live in an apart
ment and don't have a garden)
Fifteen cents and a letter to the
House of Herbs. Juniper Hills, Ca
naan, Conn. will procure it for
you. :. Speaking of Victory gar
dens. the canning season is just
around the corner. and once again
the Washington Gas Light Co.
plans to come to the housewives
aid. 1t is high time to see that
pressure Gamers are in order, and
the gas company home service is
prepared to check the gauges for
you, at no charge. Bring the gauge
or the lid with the gauge on it to
the main office of the company, HOO
H street, and ask for the Home
Service Department. E. The Ameri-
can Honey Institute has issued a
fine booklet chOck full of all sorts
of good things made with honey.
Evening star., 1945-04-05
(ThnnkS to Mrs. A. C.. McK,.

fThdnkS to Mrs. A. c. NICK,
Washington
To soften granulated sugar as re-
quested-Leave sugar in its paper
container, closing the end tight.
Wrap the package snugly in damp
cloth. Every 20 minutes or so, pad
die the sugar. The dampness will
restore that which has been lost
in the product. used 1t on a bag as
hard as cement and it worked.
X X X
MILK CHOCOLATE?
BUTTER CREAMS?
Requested By Mrs. J. F. V,
Washington
Would like very much to know
how to make milk chocolate and
how to make butter creams.
X X X X
COAL RANGE:
RECIPES.
(Thdnks to Mrs. C. v. F.,
Woodbridge, V1.J
In answei to a request made by
Mrs. A. G. C., Springfield. Va: I
use a coal and wood range and I
never use stove black of any kind.
Evening star., 1945-04-05

enough to dampen all the -four
Add bran flakes, turn in to CREASED
pan 9 inches square. Combine re
manning ingredients and sprinkle
over batter. Bake in 400-degre,
oven for Is minutes, or until done
Makes "a squares.
ACKNOWLEDGEMENT.
Information and material sent
in by the tollowing readers hare
been forwarded to those tor
1Dhon they Uere intended:
Mrs. j. B. A., Alexandria,: Mrs.
G. H. w., Stluer Spring: Mrs.
r. II. H. Takoma Park, Nd; Mrs.
w. E. B., Miss NJ. F. T., Mrs. w.
E. K, Miss c., Mrs. w. H., Miss
H. M. K, Mrs. E. w. G., L T. A.,
Mrs. M. McF, A. G., Washing
ton; Mrs. L. H. B., D. H., Arling-
ton.
We are trying to obtain the
information requested by Mrs.
o. D. w., Washington.
Our thanks to Mrs. A. M. G.,
Washington, Whose suggestion
1CaS similar to others previously
received.
Evening star., 1945-04-05

I save all my bread paper and after
each meal wipe the top of the range
while still hot with the wax side of
a bread paper. This done several
times day, keeps stove in good
and looks nice, too. Not
much trouble either.
Quick Chocolate Layer Cake: One
half cup shortening, l cup sugar, 2
eggs. 2l2 teaspoons baking powder,
y teaspoons vanilla. y teaspoon
salt, 2 cups cake flour, 3. cup milk.
Evening star., 1945-04-05
SWING-SHIFT PROBLEM?
Requested by Mrs. E. M. B.,
WaShinqton.


! I am not a very good houSekeeper
and I should like a schedule that
would take care of house cleaning,
| laundry sewing. etc. l have a whole
house to care for. and as my huS-
bands work is nearly all at night
(the swing shift I can't get break
fast over with before $50 or 10
O'Clock. 1t seems then that the rest
of the morning Is taken up with
preparing dinner which we have be-
fore he leaves for work. I pack him
lunch-box supper which he takes
with him. My time is then my own,
but late afternoon seems an odd
time for house cleaning and those
endless tasks such as window wash
ing, curtain stretching, floor polish
ing, closet cleaning, etc. l cannot
start my work until my husband
gets up because he is a very light
sleeper and the least noise disturbs
him. I surely do hate to be caught
in the middle of dirty job if some
one Unexpectedly calls in the after
noon.
Can some one with a little more
experience help me budget my time
to better advantage?
MORE SALADS;
DECORATING CLOSET.
(ThnnkS to Mrs. E. W., Arltngton)
Some one requested salads short
time ago. I find it we'll worth the
points to get canned pineapple. Cut
a slice into chunks on bed of lettuce
and top with grated carrots. A little
green pepper may be added if de-
sired. Also pineapple and cottage
cheese with bits of cooked prunes
or raisins. I keep the pineapple in
a glass refrigerator jar in its juice
until it is all used, sometimes two
weeks. Then I use the juice con-
tanned with lemon to make gela-
tin for salad. To this I add some
pineapple shredded as fine as posi-
BILE and grated carrots. The kids
love this and it is very healthful.
How about a gelatin salad COM
bining shrimps. stuffed olives and
chives in a lemon or lime base? Also
use the Juice of can of diced beets
as the base of a gelatin salad, add
lemon and diced beets. When you
serve this on a bed of lettuce, add
onion minced or chives, and French
dressing. Sections of grapefruit and
avocado make very good salad that
takes either mayonnaise or French
dressing. Frequently in the summer
time. especially when am going to
be in a hurry to get through after
dinner. but have extra time before,
I make a large raw salad and skip
the green vegetable. Into this put
lettuce or other salad green's, cooked
peas. celery, radishes, cakes. toma-
Evening star., 1945-04-05

toes, peppers, OnlOnS-ln fact, any
thing except beets. I think beets
flavor the rest Of the vegetables too
highly.
A good summer salad is cole slaW
dressed up with crushed nuts and
sliced seedleSs grapes. usually pre-
pare this IN advance, mix with a lit
tie French dressing and just before
serving, add a little mayonnaise A
trick I find useful is to make a
large gelatin of fresh oranges. I
serve this the first day as a dessert
with cookies and then skip a day
and serve the remainder on lettuce
as a salad I could 60 on as salads
seem the easiest thing on the menu,
but this is taking up enough space!
The lady who requested ideas for
her downstairs closet didn't describe
the layout However, I'll describe
mine and it may give her an idea
even if it is not the same. Our
closet extends under the stairs on
one side. This we use for storage OF
ironing board, vacuum cleaner, baby
carriage, etc. The other side of the
door extends back just deep enough
to accommodate a clothes pole on
which to hang our outdoor clothes
and guests clothes. This leaves a
space in the middle the depth of
the closet and the width Of the door,
about 36 inches square. got enough
chintz to curtain this "alcove" start
ing at the doorjamb on one side, to
the back, across the back, and for
ward to the doorjamb on the other
side. I made the heading on the
side rods very large so that they
could easily be pushed back for
coats on one side and storage on the
other. On the back wall. on top of
the chintz, I hung a mirror with
tray underneath, and under this
small table which is very handy in
this position for putting down ones
hat, bag, or makeup We also put
a light in the closet. Be sure to have
the curtaining full enough, but not
too long; mine are about 6 inches
from the floor. Every one admires
the powder room" and never sus-
poets the storage.
Evening star., 1945-04-05

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, Womans 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. BIC.
Evening star., 1945-04-05
SOFTENING SUGAR

Thanks to Mrs A. F., Washington
One method I have used for soft
ening granulated sugar (have tried
it with brown sugar also) is merely
to place the container in the re-
frigerator and let it remain a few
days or until 1t is soft enough to
work with. This has never failed
me.
Evening star., 1945-04-05
FROSTING TUBE?

Requested by Mrs. C. B. J,
Alexandria,
I am anxious to frost the inside
of clear lucite tube. I would great
ly appreciate it If some reader could
give me the method and ingredients
used for a suitable frosting COM
pound prepared in the home.
Evening star., 1945-04-05
(Thanks to Mrs. w. E. K,
WdShinQtOn.)

In regard to softening hard sugar
Several years ago 1 learned that
heating in a large pan in the oven
does the trick. The main thing is to
watch it carefully, taking a knife
and as soon as it breaks easily re-
move from the oven and mash-it
will fall apart easily.
The Chronicle-star combined with the Moss Point advertiser., 1945-08-24

The office said that the rate of
applications from discharged vet
Grams was running about the
same in August as in July.
According to Mr.. Hyde, "the
biggest problem is going to be
placing women in the near fu-
ture, as other industries in sur
rounding areas go through the
slack times of reconversion, and
as more returning veterans come
into the labor market. The same
number of jobs will be available,
but more men will be available
to take them.
The Chronicle-star combined with the Moss Point advertiser., 1945-08-24
NOTICE


Notice is hereby given that sealed
proposals will be received by the
Jackson County School Board up to
Fridey, August 81, i945. at 9 AM, for
the transportation of children living
on the following described routes:
1. Beginning at the Shattles Place
and transporting all children entitled
to transportation to the Daisy Vestry
School. Distance 20 miles-approxi-
mately three children.
2. Beginning at the saw mill at the
cross roads n transporting all chill
dren entitled to transportation to the
Daisy Vestry School. Distance 20
INDEPENDENTLY eight children.
3. Beginning at Rudolph Cruthirds
residence and transporting all chill
dren entitled TO transportation TO meet
the Wilkerson Blu at the corner of
Camp IL and Tucker Road. Car Route
distance three miles and approx
mately six children.
4. Beginning at G~reenhead n
transporting all children entitled to
transportation to Bluff Creek School.
is known as Kansas and return.
Distance is miles-approximately IS
children.
cvb kqj cmfwyp
S. Beginning at Carton Fletcher's,
thence to the Highway via Otis VIII
sons place. thence south to Vancleave
School, transporting all children en-
titled to transportation. Distance Ia
miles-approximately 30 children.
The night is reserved to reject any
and all bids. Cashiers or certified
check in the amount of ten dollars
$1,000 must accompany each bid.
A. F. Megehee. Chairman
T. e. Johnson, Secretary
Jackson County School Board
II A-10 a-17 A-9d n-31
The Chronicle-star combined with the Moss Point advertiser., 1945-08-24
Employment

Continued from Page ID
this rate of placement, running
well over so percent of those re-
ferred, was considerably higher
than the normal rate for other
applicants. An added factor to
be considered, he said, were the
many veterans who had been
medically discharged for illness
es or wounds, and who were not
vet physically fit for all types of
labor.
The Chronicle-star combined with the Moss Point advertiser., 1945-08-24
CARDS OF THANKS
CARD OF THANKS

Mrs. Edward Richard and children,
Jack, Hersie Lee, and Mercedes, wish
to extend their heartfelt and sincere
appreciation to those who were so
kind and thoughtful during their be-
reavement In the passing away of
husband, and father. Edward Fl.
Richard, This appreciation reaches ous
to m who TODD by faithfully to
the last, DR.. j. N. Lockard. and to
the nurses of the Jackson County
hospital. Also to those who sent flo
raj offerings and kind words and
cards of sympathy. Remembered also
in hearts are the fellow-work-
men of the Government Reservation
and the members of the American Lee
gion who extended their unlimited
services to us. n SO TO all who