davidaulloa/AmericanStories huggingface dataset:
The Detroit tribune. (Detroit, Mich.) 1935-1966, 1946-03-09
SINK DESTROYER

The Three Hundred and Thirty
second FIGHTER Group destroyed
"a total OF III enemy planes in
the air and $50 on The ground
Ia addition II il credited with
destruction Of 81 locomotives and
damaeiag another Co. Perhaps
the greatest slurle feat of tho
group was The sinking OF an enc
ms destroyer with machn, Gun
fire off INC lstin Peninsula but
It's pilots are host known for the
protection they gave Fifteenth
Air Force hombcrs during con-
centatcd raids on oil rcfineries
~ piorsii ana Vienna ON the
p-Day invasion OF southern
France the group flew cover for
Allied landing forces and strafcd
radar installations along tho
coast preparatory &C. the landings
or March "a 1915. the group
flew escort to B-i7g OF the
Fifteenth Air Force 70 Htfiin and
destroyed three enemy aircraft
probably destroyed other and
damaged three. For It's outstand-
ing performance Of duty The
group was awarded the Distin-
euished Unit Citation.
The Detroit tribune. (Detroit, Mich.) 1935-1966, 1946-03-09

Hams On fhc "a, NSlI if ir.
ancc policy 30 nor ict n laps I'm
der amy circumstances Go u s
nrarest Veterans adninistian
Office nr veterans administration
center aud ec' any advice var
iAlnh YOU might need cn TIE peli-
cy
The Detroit tribune. (Detroit, Mich.) 1935-1966, 1946-03-09

BON Tho Amcriau LEGION ana
,N' Veterans Of Foreign Wars are
very onispokcn in thc.r d,nan,
10y 'uilailmcnt OF imn,isrs,ion
qpo'as The organizations no,n,.',,
oo' during recent testimony 49,
, ,' that Increased hnmirrs.
,lon would only contribute - ~
increase in unemployment ="
Have You joined tia, ,e,,,......
o'sani>ation YETI There no,a,
was trncr adare tha, ha
about strength In unity pooI , Vne
interest win that or your budd,rs
and move ahead together ''''7
Negro organizations ., 80
mad better interest thoms,',,,, ',''
'"e welfare Of veterans. anf -,
"er them every possible ass,', ''
~ securing their rights ~ 49,
, ,, Is going to lose millions
' 'ns. right millions-of doila,.
through loss Of veterans hens ~
Ono Of the most in,e,..,,..
pamphlets ever received from
s '. Institution by this COL
""ln mas recently come from a..
veterans department OF the califor.
ma Labor school PIG Marks, =,
9"n f'an'isco In llehi Of tho
unique manner "a which thc schonl
Is conducted its many facilities /
ana courses available, and lie par
The Detroit tribune. (Detroit, Mich.) 1935-1966, 1946-03-09

Howard r nWhcu~hceis mar
tlsr OF The WASHINGTON ~ 6 re-
eional OFFICE Of Veterans admir-
isifaliou has hcen ASSIGNED 90
head mo Pass N-Grillc Beach
rlrlida ional 'tii'' which Will
scfyr the cnlrc state Of Florida
Florida vets set a'lucky break nn-
dor This change AIr pickenshccts
is one of ihc iaircsf most sincere
anil most capable officials in VA
The Detroit tribune. (Detroit, Mich.) 1935-1966, 1946-03-09

ne Gen Omar Bradley WN.
oln'lander John steele Ctmeriean
, '...,,l 'eud continues unabated
WIN Steel sill receitin- salros
~ au'erse comment for what il
neins almost universally in,or-
pr''ed as an uniusiifiod assam,
upon me Administrator Of ,eter.
Evening star., 1946-01-03
Barbecue Ribs

Almost all hearty eaters get a
craving for "barbecued ribs" every
once in while. But, more often
than not, they go to one of their
favorite restaurants to get them.
Many an otherwise ordinary eating
place has made a reputation and
gained a lot Of business by special
izing In this popular favorite.
Surely, there is no reason why
this delectable dish, adopted from
the colorful West, cannot be enjoyed
in any home. Spareribs (the name
explains itself are thrifty item,
and good barbecue sauce is some-
thing every homemaker should have
in her recipe collection.
Why not try serving these some
Saturday night, when the gang has
been out cavorting in the wind and
come home ravenously hungry? The
lusty flavor of the spareribs and
the Zippy SAVIOR of the sauce will
satisfy the sharpest appetite.
Because spareribs contain a good
deal Of bone, it's good idea to al
low about u of a pound for each
person when you buy them. You
may order them by the strip" or
sheet" which varies approximately
from " to 3 pounds, or you can
order them by the pound. For con-
venience in cooking and serving, you
may want to have your market man
cut them into pieces suitable for in
dividual servings.
I BARBECUED SPARERIBS.
8 pounds spareribs, cut in servings.
medium onion.
Evening star., 1946-01-03

After all the holiday stuf1ng, a
simple diet is relished by a good
many Of us. That puffed-up feeling
from too much food, too many rich
drinks, a wealth of fruit cake and
. surfeit Of naince pies and eggnog
makes one look with distinct favor
on regimen of soup, salad and bit
Of cheese for dessert"
One Of the best soups is the we'll
made vegetable soup. Before the
war the canned varieties were ex-
cellent, but they, like many another
product, have suffered and, although
acceptable, do not have the old-time
rib-sticking qualities which were SO
desirable. Therefore, perhaps, 1t is
best for the time being that we make
our own. AAd here are few point
ers from tfs best chefs on the SUBJ
ject.
A good st6sk pot is, of course, es-
sential. You can't just take a lot OF
leftover vegetables, some water, a BIZ
OF meat extract and fiavoring and
turn out really good vegetable
soup. In France the ladies of the
household save every scrap of liquic
in which meats or vegetables have
been cooked and add them to the
pot all feu, which SINNERS for hours
day in and day out, on the back o1
the French COG = eoye. One can be
safe in saying tslat far more wal
thrown into this kettle than eve,
went into the trash pail-a habit
that American housewives would ds
well to emulate. Macaroni, bread.
crumbs, bits Of cheese, rice, barley
Evening star., 1946-01-03
Readers' Clearing House

box cake. Either chocolate pudding
and graham crackers or square
chocolate cookies and sweetened
whipped cream piled long ways in
the tray of your electric refrigerator
and then sliced diagonally when
frozen.
Have you ever cut loaf of Vienna
bread in thick slices partly through
and then spread each slice with but
ter and sprinkle sparingly with gar
lie or celery salt? Or skip the salt.
Then put the loaf in a brown paper
bag and heat In the oven. This is
especially good with spaghetti.
One more thing. My kiddies love
this. Put half hard-boiled egg on
a lettuce leaf and with a toothpick
fasten triangular slice of cheese
on the egg, sprinkle egg with pap
rika. A cheese. sail on an egg boat.
I'll be looking for your jiffy ideas
too.
I'd like to add for the African
violet lovers that there is an article
in the December Ladies' Home
Journal about violets. 1t states that
a complete booklet can be had by
sending 10 cents to the reference L.
brary, Ladies Home journal, Inde-
pendence Square, Philadelphia 5,
Pa, for African Violets as Hob
by" No. 2209.
Evening star., 1946-01-03

2 tablespoons butter, margarine or
bacon drippings.
2 tablespoons vinegar.
2 tablespoons brown sugar.
Il cup lemon juice.
small bottle or cup catsup.
3 tablespoons Worcestershire sauce,
] tablespoon prepared mustard.
cup water.
u cup chopped celery (optionaD.
Salt and red pepper.
Brown spareribs on all sides In
the cooking pan. Or brown under
the broiler as the oven Is heating.
Brown onion in fat, add remaining
ingredients and cook slowly until
aavors are blended, about Is min
utes. Pour sauce over Drowned
spareribs. Cover and bake in mod
crate oven $3.50 degrees F) IL to 2
hours or until done.
This barbecue sauce may be made
up ahead of time, in which case you
would simmer the ingredients to-
gether for about 80 minutes. AS a
matter of fact, it is an excellent
item to have on hand. 1t will keep
indefinitely in the refrigerator, and
you can use it in making a variety
OF zesty, favorful meat dishes.
Lamb riblets (Which are cut from
the breast of lamb are delicious
prepared with barbecue sauce, as
are short ribs of beef. Try serving
the sauce, piping hot, on hamburg
ers, baked hash or frankfurters. To
make canned luncheon meat into
dish that is out of the ordinary,
heat the loaf (sliced or not in a
generous amount of barbecue sauce.
Evening star., 1946-01-03

If you're wondering how to prepare
and serve the plentiful rutabagas-
the answer is, just as you would a
turnip. Although it doesn't really
belong to the turnip family, the
rutabaga so closely resembles 1t
that the same method of cooking
does equally WELL ;. II you have q
lot of pecans left over from the
holidays, can jar or two Of them
to keep them from growing stale
and rancid. The nut meats are first
heated and dried in slow oven,
then packed hot in hot sterilized
jars, and, for pint jars, processed
Is minutes in boiling water bath,
with the water 2 inches UP on the
jar. Or process them in steam
pressure canner for 10 minutes at
5 pounds pressure. Saucrkraut
juice makes a fine appetizer cock
tail, if 1t is thoroughly chilled, mixed
half and half with tomato Juice and
1ecked with finely minced parsley.
g. A survey shows that the two
most popular canned vegetables in
this country are tomatoes and sweet
corn. Together they make up three
fourths OF the total tonnage of
vegetables grown for processing. :.
This year more of the cranberry
crop than usual went to processors-
partly because of higher prices and
because less of the fresh fruit Is in
demand with sugar supplies low and
time-saying in the cooks mind. OF
the processed products, canned
sauce continues to lead the field,
with dehydrated berries coming
along in second place. After these
needs are met, packers turn to
canned juice and marmalade. Gran
berry orange marmalade is usually
put up" as late as March.
Evening star., 1946-01-03

and so on also may be added to the
pot as they become available.
Most real French stock pots start
with pint or so of red beans, lentils
or dried peas. washed in cold water
and then set to simmer withA couple
of quarts of water for several hours.
Scum is taken off as it rises. When
the liquid Is clear and boiling rapid
ly, some carrots, turnips, onions
leeks and what have you are added
to the beans or lentils. Also, in go
a spoonful or so Of chopped parsley
some salt, celery leaves and celery
salt, bit of garlic and bag full of
dried herbs. When the beans and
the vegetables are cooked to a mush,
the sliquid is strained off. This is
your foundation stock on which you
may build number of delicious veg
etable soups.
The stock may be enriched with
butter and extra seasonings. It may
be served clear, as consomme, with
custard or rice or barley floating in
its depths. You may add vermicelli
or alphabet macaroni to it. Addi-
tional vegetables may be cut in fancy
shapes with tiny cutter and cooked
in the stock until they are soft. Pour
a little cream OF it-and have a
doubly nourishing concoction. Add
a can of condensed tomato soup to
the vegetable stock-and you'll have
a tomato soup surprising anything
you can imagine.
The basic stock kettle is the secret
and one that viii stand you In good
stead in more ways than one.
Evening star., 1946-01-03
Report to the Housewife

The first shad, of the season is ex-
pected in from Florida in time for
week end buying, and the first
smelts also should make their bow.
Lobster meat from Canada and red
snapper from the South are avail
able in local markets, along with
good oysters, CLANS and some crab
meat and cooked shrimp. Salmon
steaks and most of the f1lleted fish
are recommended buys as are rock
fish, Spanish and king mackerel,
trout and whiting.
The LAVISH supplies of beef which
we have enjoyed in recent weeks
have diminished somewhat, al
though there is still enough to sat-
isfy the average especially
In the matter of chuck roasts. More
lamb has come in and there is
plenty Of veal in all cuts to be had.
Fresh pork supplies have also in
creased, particularly long cut shoul-
ders and picnics. Smoked hams and
bacon continue scarce, but you can
find all kinds of sausage in the mar
ket, together with scrapple, for
breakfast.
buCter remains shy, and even
margarine is hard to find in all
brands. Other fats are hard to
come by, and cheese shows no i'm
provement. Eggs stay scarce and
high.
The produce picture is bright
one, with practically everything
plentiful except brown onions and
oira. Lettuce is back in full force,
together with romaine and chicory.
Wax beans from Florida have put in
an appearance; red cabbage, pascal
celery, celery cabbage, broccoli, cau-
liflower, lima beans, peas, white and
yellow squash Ono ZucchinD egg
plant, and Red Bliss new potatoes
are recommended. There are plenty
Of silver skin onions and spring
onions about. Cucumbers and rad
ishes are good, and mushrooms
greatly improved of late. (You can
get the really big ones, now, if you
Evening star., 1946-01-03
Blanquette
deVeau
By the Chef

A restaurant famous in Paris be-
fore the war, always featured a spe-
cialits de Ia naison-"Blanquette
de Veau." just why veal cooked In
this particular way should be Sc
much better than almost any other
is hard to describe, but the fact re-
mains that, for dinner party dish,
1t has few equals. You pay high for
1t in American hotels and Gestau-
rants, but it is not difficult to pre-
pare and should be feather in any
ones cap at the swankiest dinner
party.
Get, say, pounds of the best,
whitest and tenderest veal you can
find and have the meat cut into
good sized cubes. Parboil these cubes
for about five minutes and then
pour of that water. Now rinse with
fresh cold water. Drain and put
back on the stove with q quart of
fresh cold water and bring to boil.
Season with salt, pepper, an herb
bunch, a dozen small, peeled, whole
onions (some Of them stuck with a
Glove or two). 4 medium-size car
rots cut In pieces and, If you like, a
nubbin Of garlic. Let all this boil
slowly for one and a half to two
hours.
When the meat is tender, put it,
after draining, into warm serving
platter and heap the onions and
carrots about it. Strain the liquid
in which 1t was cooked and return
this to the fire. Reduce 1t by cooking
to about one-third Of the original
quantity. .
Clean a pound of fresh mush-
rooms and stew them lightly in a
little water with lemon juice and
salt for flavor.
Now melt some butter in another
saucepan, blend in little flour and
cook Until the mixture is a golden
brown. Add the liquid from the
meat and the mushrooms, stirring
gently but steadily to keep the sauce
smooth and free from Jumps. Cook,
just at the boil, for 10 or Is minutes.
Take a cup Of good rich cream
and mix with 1t two egg y6lks,
lightly beaten. Heat this through,
but do not let it boil. Check for
seasoning and strain through
cheesecloth. Put the mushrooms
and the other vegetables over the
meat and pour the sauce over all.
Baby new potatoes, boiled in their
Jackets and dressed with chives and
butter, are wonderful with this, but
you may serve regular boiled potato
balls with parsley butter if you pre-
fer.
Evening star., 1946-01-03
New Clam
Dish

You've heard lots about lobster
thermidor," but do you know that
an equally delicious clam thermidor
exists? This is a Long Island spe-
cialty, and one that deserves to be
better known throughout all OF
those sections Of this country where
fresh CLAIMS are available.
Pick over l pint of clans, reserv-
ing the liquor. Chop up the CLAIMS.
Make q sauce by blending 2 table
spoons Of butter with 2 tablespoons
of flour, dash of salt, some kitch-
en- bouquet, paprika and a bit OF
cayenne. Slowly add scant cup
Of light cream. stirring until the
sauce starts to boil. Then put in
a bit of onion juice and the chopped
clans.
Stir this mixture over the fire for
just a minute or SO and then care
fully add a tablespoon of lemon
juice and a good slug of minced
parsley. Remove from the heat and
beat in an egg.
Have some buttered scallop shells
lined with buttered breadcrumbs
and put the clam mixture into them
covering with more buttered crumbs
Bake in a hot oven until the crumbs
are Drowned just lightly and serve
with sprigs OF parsley and wedges Of
lemon.
Evening star., 1946-01-03
BY Betsy CasweH.
Women's News Editor.

pick them out yourself.) Shipment,
OF corn from the South have beer
spotty, but most dealers feel there
Will be some around here and there
over the week end.
Now that the holiday season is
over, cranberries are. all over the
place-produce Is an unpredictable
affair! Plenty of coconuts are
around, and all the citrus fruits are
IN excellent supply, including navel
oranges, pink grapefruit, cumquats
tangerines, lemons and lines. Ban
anas, pineapples and the early
strawberries from Florida make hit
and-nniss appearances. Grapes from
the West Coast, avocados, rhubarb,
persimmons and apples are other
worthwhile items.
Here and There: According to
a Government release salted pea
nuts "by the millions" will be avail
able to civilians very soon. More
than 26,000,000 cans of them which
just missed going of to war before
vi day have been released to regu-
lar trade channels. These peanuts
are in hermetically sealed contain
ers, so should be crisp and fresh
tasting. >. The best way to keep
fats-and they're so much gold,
these days-is to put them in cov-
cred receptacle in a dark place,
away from strong favored and
strong-scented foods. Most fats
should be kept very cool-especially
those you save from reasts or chops,
and these perishable varieties should
be used as quickly as possible. j.
Evening star., 1946-01-03
Rbubarb
Betty
2 firm, ripe bananas.

2 firm, ripe bananas.
l Q2 oz.) package frozen cut rhu.
barb Qh cups.
n cup finely cut dates.
1Ka tablespoons grated orange rind
Il cup firmly packed brown sugar
II teaspoon salt.
2 tablespoons hot water.
2cups soft bread crumbs.
8 tablespoons melted butter OF
margarine.
Peel bananas and cut into 1z-inch
slices. Combine bananas, rhubarb
dates, orange rind, sugar, salt and
water. Mix together crumbs and
butter. Place alternate layers oi
puttered crumbs and fruit mixture
into well-buttered IL quart baking
dish, using crumbs for bottom and
top layer. Cover and bake in a
moderate (375 degrees F. about 4t
minutes, or until rhubarb is tender
Uncover and continue baking about
S minutes to brown the crumbs
Makes 6 servings.
Serve hot with cream, sweetened
whipped cream, ice cream or fruit
sauce,
Evening star., 1946-01-03

Frequent servings of fresh fruits
and vegetables in salads is vital to
q well-planned home nutrition pro-
gram. And needless to say, fresh
wholesome salads have appeal even
for the "salad-haters" who balk at
fancy confections on the lettuce leaf.
Homemade mayonnaise is a sure
means of combining fruits or vege-
tables in manner to delight the
whole family. While dressings are
so scarce. It's no trick at all to
whip up your own mayonnaise.
Here's recipe for a mayonnaise
with distinctive individual flavor,
rich in color and perfect in consist
ency.
Evening star., 1946-01-03
ADVERTISEMENT. ADVERTISEMENT
Ever Try Making Cough
Syrup in Your Kitchen?
ADVERTISEMENT.

or liquid money, instead OF sugar syrup.
|. Get ~ ounces Of Pinex from your
druggist. Put this into a pint bottle
and fill up with your syrup. This
makes pint-a family supply. Tastes
fine and never spoils. Children love it.
And as for results, you've never
seen anything better. 1t goes right to
work on the cough, loosening the
phlegm, soothing the irritation. and
helping clear the air passages. You
will like it for it's results, and not
merely for the money it saves.
Pinex is q special compound of
proven ingredients, in concentrated
form, a most reliable soothing agent
for throat and bronchial irritations.
Money refunded If it doesn't please
you in every way.
Evening star., 1946-01-03
SPECIAL NOTICES
THE ANNUAL. MEETING ~ -.

THE ANNUAL MEETING Of the members
Of the Enterprise Building. Association
ST ton 81 oi directors and for the transaction Q,
room OF the association, 7th st. and Indi-
ana ave. NV. Washington, D; C.. on We'd
MARTIN A. COOK. Secretary.
The ANNUAL MEETING of the share
holders Of the Home Building Association
will be held at the ONCE Of the RESIGNATION,
zoos Pennsylvania avenue NV, Tuesday
for the election, Of oficers and directors
Tor the ensuing year and such other busi-
ness as may properly come before the
meeting meet JAMES M. WOODWARD. Sec
MOTHER FROMAN'S chicken box; turkey
dinner boz serves 2, $3.50. ma. SbOI
Ma I ~ 25o2; l l11os 9th Ct; nv; a.
debts other than those made By myself
JOSEPH A. SEALEY. 2407 Shannon pi. Sc.
I WILL NOT be RESPONSIBLE for debt,
s0ntractsd' hy any ono other than myself
Silver spring, Nd.
Evening star., 1946-01-03

NOTICE OF ANNUAL MEETING-To the
shareholders: Notice is hereby given that
the industrial Bank Of w Washinston iosiS viii Be- Be
held at the Twelfth Street Branch of the
YMSA, ~ ssSi,. 1915 18th st. nv. in the City Of
5 pm, for the election Of directors; for
the purpose OF voting upon the proposal to
designate & the last Tuesday in January of
in January as at presently as the date for
the regular annual meeting of the share
of he sa a4tde s
Of Association Of the Bank changing Article
/; Section thereof to read as follows:
holders OF this bank shall Be held on the
last Tuesday of January of each year at
directors" and for the transaction OF such
other business as may properly come be-
fore said meeting; or any adjournments
shares Of stock Of this bank will be closed
at the close Of business on December "a,
le45, and, unless otherwise ordered by the
until the opening. of business on January
SoTek sH meena 81 ssoesod
holders Of the National s SAVINGS W & sfTTs trust
edn e shs sseSn ohsf % pnsnss pa nat
Il the oaes of he sssng T o
sss .I.sn.ry nv washaaston: 5. E.. On Tuesday y
Y0'a M transfer cr 0fSss S Be- sSsed ehs fl
E2E EaE eoFTiF SHOP hereto
fore CONDUCTED as partnership at Ale, 5th
dissolved. I shall not be responsible foT
rR Will nss soT ? pE E S2sfossIsIr s2HNsSN for
srsfs S BY ssos RSss MebsteP og u.s.
IS iss1saeoe HE SwNfR o, oldsmobile "s', Motor
SHOP Gaaisi MOI asshs sisa
VIII soia top % storage and labor i not sst
so IS Ief aERkEs Eli ssrS91t SVEN Nens ss Mere hs
will be a meeting Of the members of the
Tussdsy. Jan: 15, is4e, in the Arlington
a5as0n q e. ss % Wsr pasd
chest and eligible to attend this meeting
VILE kor d ssrR sE sfs5sssFs for
yse saop 4E Sy faS Sos ehsI s
GasaiNGToN, sNsfIh sTs np D: c.. January 1st 1915
trustees 81 The Columbia jun s Tite Insurancs m nee
SoAipdhy VI bilc AlSbIlCb Oh SOIuIuDla &c
hereby certify that thu. capital stock Of
said company is S150,00O and Is. fully
paid UP and that there are no debts OF
SAID company except current expenses
James s,;,i \; Becker President: Harry J, Kane,
aon; CLARENCE Dodge. Edward II. Brspt, =
ledge, trustees. I, Edward s. .McKnew
treasurer Of the Columbia Title Insurance
Company Of the DISTRICT Of Columbia, do
IN the foregoing eertifcate are true to the
s: McKNEW: Treasurer. Subscribed and
sry. A.p: 1915. william W. england
WHsa1NGfoN. wash esf'5a D. c.. January 1st 1915
saa as nTflHsin 81 set
hereby certify that the CAPITAL Stock p
up and that there are no debts Of ssie
J.. Becker. President: Harry ]. Kane. jr;
Hilleary G. Hoskinson, Barnum L. Cotton
Leon Tobriner, Fred A. Smith. Frederick S.
Tyler. Geo. P. Plummer, John w Gulledge
Samuel M. Burgess. Trustees. II Edward
s. McKnew treasurer of the Real Estate
Title Insurance Company Of the District Of
Columbia. do solemnly swear that the facts
contained in the. foregoing certificate are
true to the best of my knowledge and belief
EDWARD s. McKNEW, Treasurer Sub
day Of January. AID. 1916. William w.
England, Notary Public
Evening star., 1946-01-03

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 1.
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. G.
Evening star., 1946-01-03
ADVERTISEMENT.
Gives Quick Relief. And It.
So Easy! No Cooking.

If you've never tried
mixing your own cough
medicine, you've missed
a lot. It's no trouble
needs no cooking--and
gives you about four
times as much cough
syrup for your money.
You'll say it beats any