davidaulloa/AmericanStories huggingface dataset:
Tabor City tribune. (Tabor City, N.C.) 1946-1991, 1946-10-04
P-I-G-S-K-I-N
REVIEW

Football season got under way dur
ing the past week end with the
usual number of surprises, dope"
up-setS and few swings of the
pendulum in the predicted direction.
University of S. C. Fl Newberry 0
The University of S. C. opened the
1916 Gamecock season with a not
too impressive 21-0 victory over the
Newberry college Indians, who put
Up a good battle by racking up 13
first downs. mostly by passing, to
20 for the winners. Ten thousand
fans, a record for an opening con-
test, saw the game played under a
hot sun.
.Furman University 81. Wofford 0
Furman's Purple Hurricane, flash
ing versatile defense, defeated the
Wofford Terriers 31-0, before 10000
spectators on the Greenville field.
U. of Georgia 35, Clemson College IL.
The Clemson Tigers were no match
for the Georgia Bulldog, playing in
Athens, with the final score Ga.35,
Clemson -.
Citadel :, Presbyterian College 6
Citadel's Bulldogs made a success
full debut on the Charleston gridiron
after lapse of four years from the
game, when they trimmed the PC.
Evening star., 1946-05-09

ton Of mixed vegetable soups, broths
with barley, rice, etc. Black bean
soup, with a slice of lemon and some
sherry added, Is wonderful chilled.
So is borsch-topped with a dab Of
sour cream. Add q pinch Of curry
powder to cold cream Of asparagus
soup and you'll have an unusual and
interesting flavor. Cold potato soup.
made with little extra sour cream
and a good sprinkling of chopped
chives, makes that aristocrat Of cold
soups, the vichyssoise, sit up and
take notice.
My good friend, the late famous
Admiral Mark Bristol, liked to serve
at summer luncheons a concoction
he called cold Spanish soup" He
mashed up the contents of a can
of tomatoes, using the liquid, too,
Of course, and added can Of water.
Then he put in one peeled cucumber,
cored and cut so fine as to be almost
mashed, and then an onion, chopped
to a pulp. These were all mixed
well together and then he stirred
In cup Of French dressing, made
with little more vinegar than oil.
Last, a bunch of fresh mint was
shredded and worked in. The mix
ture was chilled thoroughly and then
served in large soup plates, with
cube OF ice in the center of each
0Ne
Evening star., 1946-05-09
By Betsy CasweH,
Women's News Editor,

rockfish, croakers, trout, butterfish
Boston mackerel. roe and buck shad
especially recommended. More OF
those cleaned and wrapped rockfish
fillets are expected this week end
they proved so popular last week
that supply could not keep up with
demand. There is little or no
shrimp, but in addition to crab
meat-expensive-some markets will
be offering fresh cooked lobster meat
in cans at a relatively reasonable
price.
/. Here and There: Twenty-Five
million copies Of a one-page guide
for saving food are being distributed
through schools in the United States
by the American Red Cross. This
pinup for the kitchen wall states
six simple ways in which every
American family can cooperate
with the Presidents Famine Emer-
gency Relief Committee to help the
millions starving overseas.
Housewives can do a lot in little
ways to save on electric power. Ban
the use Of kitchen ventilating fans,
for instance; don't let the refriger-
ator door stand open while you are
preparing food; don't let electric
appliances stay turned on a moment
longer than necessary; avoid use of
those units which take a lot of
power to run; only light lamps that
are to be used for actual reading,
Evening star., 1946-05-09

sewing, ETC.; be sure closet lights
are always turned off-and so on
and on-youll be able to think up
any number Of other power saving
tricks. II you must prepare
fruit ahead Of serving time there
will be less loss Of vitanin c If you
keep it in the refrigerator. J..
"Dunking' is becoming stylish, as
a way to moisten that BUTTERFLIES roll
that Is on the dry side. Spiced
French toast or cinnamon toast are
suggested as ways to use up old
bread-but who has the sugar to
spare? The latest know-how
on home-freezing fruits and yege-
tables Is contained in the free book
let, "Home Freezing of Fruits and
Vegetables" (AIS-48), available at
the Office OF Information, United
States Department Of Agriculture,
Washington Is. OPA explains
that the reason bakers cannot put
smaller "two-in- the family" loaves
Of bread on the market is because
the shortage of new bakery equip
ment that would have to be bought
to handle these loaves is acute, plus
the fact that even if it were avail
able the cost of its installation
would force an increase in the price
Of the loaves. The 10 per cent re-
duction in size suggested by the
Government still permits the bakers
to make use of their present equip
ment. Good news for home
Gamers is that the porcelain-l lined
zinc cap for Mason jars is again on
the market, along with wide-mouth
lars.
Evening star., 1946-05-09
Cold Soups
Bv the Chef

With the first breath Of really
warm weather, the amateur chef
starts thinking about new and won
derful cold soups. The refreshing
chill and tang Of these as q first
course is wonderful nudge to ones
appetite.
The main thing to remember
though, is that cold soups must be
really cold, just as hot soup has to
be really hot to be good. No be-
rwixt-and-between stuff here. Have
the plates or cups chilled, too. The
beading Of moisture that forms on
them adds to the illusion OF COOL
ness.
A quick way to get soups very cold
Is to pour them into the ice tray
Of your refrigerator. Watch them
carefully, from time to time, so
that they do not really freeze.
When they are just at the point
OF forming ice crystals, or in the
case Of jellied soups, have Just jelled,
take out the tray and let 1t stand
in the refrigerator until you are
ready to serve the soup in cups or
plates. Soups chilled in this way
are good and cold and also do not
have the chance to absorb the odors
OF other foods in the icebox while
IN the luke-warm stage.
Almost any soup that is good
hot Is good cold-with the excep-
Evening star., 1946-05-09
Recipe Roundup

A wonderful way to cook young
broilers or fryers is by braising
them. They are tender and moist
and have an Incompatible flavor.
Cut the chickens in quarters and
dredge them with -four to which salt
and pepper have been added.
Brown them quickly in hot fat,
along with a couple of chopped
onions, and minced Glove of garlic.
Add a cup of white wine, put a
cover on the pan and let them cook
at reduced heat. You'll have to
keep adding wine to keep "the steam
up" but cover closely in between
operations to confine steam to the
pan.
After the chickens have cooked
for half an hour, add cup of
chopped tomato and simmer until
done. Then put in a tablespoon of
minced parsley, one chopped pi-
mento and a couple Of tablespoons
Of chopped spring onion tops or
chives.
Take look at your pantry shelf.
Isn't that box Of wild rice that you
bought to go with those wild ducks
somebody promised you but never
delivered? Don't keep it too long,
for it may spoil. Here's what to do
with some of it:
Take / cupful Of the wild rice
wash it well and add it slowly to
salted, boiling water. Let it cook for
20 minutes. Then drain it.
Now get out can of small mush-
rooms. Slice them and brown them
lightly in fat. Season them with
pepper, salt and a dash Of Worces-
tershire sauce. Then add them to
the wild rice.
Pour the combination into a but
tered casserole and bake it in a
moderate oven for about half an
hour. If you have the bacon, put q
few strips on top of the rice and
mushrooms. This makes a delect-
able dish Tor luncheon or even for
light dinner.
Here's one for you that you can
cook and serve at one of those out
door picnics we talked about last
week, or right in your own kitch-
enette.
Get ham steak Gf you canD and
have the butcher cut it about 2
inches thick. Put it in an earthen-
ware casserole and cover it with half
a bottle of dry red wine. Let it stand
in the wine for about IL hours or So
just before you are ready to cook
it, add couple of cloves of garlic, q
sprig of fresh thyme and bay leaf
Put the casserole over a brisk fire
and when it begins cooking hard,
Evening star., 1946-05-09
Garden
Peas

In France, where, even in the days
OF plenty, the people had a keen
appreciation Of young, fresh vege-
tables, they used to honor the first
baby peas Of the garden with a spe-
cial treatment.
They picked the peas while the
pods were still soft and velvety
The pods should be just filled and
not ridged or bulging.
AS fast as possible, the peas were
shelled and put into a large guam
tity of boiling water, to which about
q teaspoon or so of salt had beer
added. AS soon as the peas started
to boil, the lid was taken off the
kettle, to keep their fresh green
color.
When the peas had lost their
hard, raw taste, but were still fa1
from being mushy, they were
drained and dressed with thin
cream, little butter and small
speck Of sugar. Delicate and deli
ciouS,
Evening star., 1946-05-09

freshness. :" AS an egg loses "fresh-
ness" the yolk is f1atter and the
white more watery.
5. Should eggs be washed before
storing at home?
No. Washing removes the protec-
tive film or bloom, which helps keep
bacteria and odors from getting
through the porous shell. Any dirt
can be wiped off with dry rough
cloth.
6. Should eggs be kept cold in
home storage?
Yes. Eggs deteriorate in a warm
place and should be kept at a tenn
perature between 80 and Is de-
grees F.
7. Does an egg have all Of thesa
food values-good protein, vitamins,
minerals?
Yes. Eggs provide protein In the
top class with foods like meat and
milk for building and repair OF body
tissue; also iron for red blood cells
and phosphorus and some other
minerals: also vitamins A and D,
and B misunderstanding, ribofia-
vim and niacin.
8. Does orange color in an egg
yolk always mean more vitamin A
than pale yellow?
No. Yellow corn and green feed in
hens diet are good sources Of vita
min A and tend to result in Deep
colored yolks with just as much or
more vitamin A.
8. Is hard-boiled egg the same
as hard-cooked egg?
No. Eggs may be hard cooked
without boiling. and cooking at high
heat toughens the egg protein. For
hard-cooked eggs at their best, SIM
mer-don't boil-the eggs 25 to 30
minutes. For all egg dishes, a sue
cess secret is to use low to moderate
temperatures.
Evening star., 1946-05-09
It's The Egg and You!

The homemaker who knows eggs
inside and out scores advantages
when buying and using this familiar
food. Because eggs are in spring.
time abundance and are aids in fam
Inc relief when used SO as to leave
more meat for shipment abroad,
home economists of the United
States Department Of Agriculture
have lined up an informal home
makers quiz. To use this quiz, given
below, count l point for each correct
answer to direct question, yes or
no, and 3 more points for knowing
facts to back up the answer. And
II the score is less than SO, here Is a
chance to pick up new egg fact or
two.
l. Are large eggs always q better
buy than small eggs?
No. 1t depends on the price. Me
dium" eggs (average 81 ounces per
dozen) are as economical as large
eggs average "a ounces per DOZEN
OF the same grade, If at least one
eighth cheaper. Small eggs (av-
erage 18 ounces per DOZEN are as
economical as large eggs if at least
fourth cheaper.
2. Is shell color-white or brown
related to food value?
No. Color of shell makes no diff
ference whatever in the food value
or quality of flavor of the egg inside.
3. Is a newly laid egg always a
fresh" egg?
No. A newly laid egg that is not
cooled quickly and handled carefully
may lose its fresh" qualities in a
day or two. On the other hand, an
egg given right care and storage
may keep these qualities even after
several months.
4. Does an egg when opened show
signs Of fresh" quality?
Yes. A high, rounded yolk and
firm, outstanding white are signs of
Evening star., 1946-05-09

turn down the heat and let it SIM
mer in the wine for about an hour
and half. Add the rest Of the bot
tie of wine as 1t cooks down.
Don't forget spoon bread, while
you're trying to go easy on the
wheat-four breads. A real Southern
spoon bread is delight and if you
can get white water ground corn
meal for it, so much the better.
Cook IL cups of corn meal with
2 cups of milk in a double boiler
When they are thick and smooth
stir in the well-beaten yolks of
eggs. Add a teaspoon of salt anc
about "a of a teaspoon of baking
powder. Then stir in the beaten egg
whites.
Pour the batter into a creased
baking dish and bake in a hot over
for half an hour. Serve it immedi.
atel,y while it is light and fluffy.
Evening star., 1946-05-09
Fat or
Thin?

Both the overweight and the un-
derweight person may have a suit
able diet and still help the Nation s
drive to conserve food and fight
famine, says the United States De-
partment of Agriculture. Food spe-
cialists Of the departments Bureau
Of Human Nutrition and Home
Economics offer the following brief
suggestions:
"If you weigh as much as IS
pounds more than average, now is
the time to reduce. But do not
reduce except under a physician's s
guidance If you are under 20 years
old, or are young mother, or have
organic complications.
ITO key q reducing diet to the
times, eat almost no grain food. A
thick slice Of bread or an average
serving Of cereal counts above 100
calories. Substitute fruits and GUS
tards for baked desserts, such as
pie and cake, to trim of 100 to 300
calories. For every tablespoon of
fat omitted, as in fried foods and
salad dressings, you can cut 100
calories. On the positive side, eat
plenty Of fruits and vegetables reg
ularly, including potatoes. For
enough Of the B vitamin, eat seed
type vegetables often-such as peas,
lima beans and corn. Use plenty
Of protein foods, such as milk, eggs,
poultry.
"On the other hand if you are
more than 10 pounds underweight,
do not lower your caloric totals, or
try the low-calorie meals. You may
eat less grain food and fats, how
ever, if you eat more generously OF
other foods when in plentiful sup
ply. especially milk, eggs, meats,
fruits and such vegetables as po-
tatoes, corn, peas and beans.
Finally whatever your weight,
remember-you help fight famine
when you cut food waste"
Evening star., 1946-05-09
Readers Clearing House

and the job will be done. The ca
should then be rolled in a warn
bath towel, after the bag is off ane
kept warm before an open fire or s
radiator while it is rubbed ane
brushed dry. I washed a black ant
white cat this way number O.
times and it is really wonderful. Tn,
cat makes no ado about it, and i.
made so clean that it seems extreme.
ly proud and happy over the Who'll.
thing after it is over.
Y X y 4
ACKNOWLEDGEMENT.
Information sent in by the fol-
loDing has been forwarded to
the individuals for ,Dhom it ,Dds
intended:
Mr.. X. d. F., Takoma Park;
Mrs. C. H. H., Silver Spring;
Mrs. r. w. l.. Arlington; Mrs.
I. E. A., Mrs. J. G. p, Mrs. d. H.
D., Mr.. L. w. S. and Mrs. L. B.
s., Washington.
Our thanks to Mrs. F. v. A.,
Brentwood, for her contribu-
tion, Which tDdS similar to others
previously received.
X \
ALUMINIUM: QUERIES?
(Fron1 Mrs. c. r. L., Washington. J
The dark stain caused by boiling
eggs in an aluminium pan can easily
be removed by filling the pan with
water and q couple Of teaspoons
Evening star., 1946-05-09
Report to the Housewife

Paraoox1cally, Just when WASH
ington Is receiving some of the fin
est quality fruits and vegetables, in
plentiful supply, they are going
begging. for buyers. Dealers report
that the demand for fresh produce
Is more sluggish than they have
Seen in a long time, which is hard
to understand when it is just these
perishables that we are all being
urged to eat, to spare other foods
for shipment overseas. Prices are,
in general, reasonable, and plenty
OF fresh vegetables make a meal
filling one, despite the lack of wheat
products. and fresh. fruits are the
perfect solution to the dessert prob
lem, saving all three scarce items
wheat, sugar and fat.
And remember, lots OF the vege-
tables you choose can supply you
with the starches and other COM
ponents that ordinarily you would
get in your breads, macaronis.
cereals and so on. Take, for in
stance, the wealth of young, de-
hcious Golden Bantam corn from
Florida, that is practically glut on
: the market this week. Florida got
into the sweet corn growing field only
asfew years ago, but has been COM
ing up fast, and that is why there
is this early supply of our summer
fayorite. The ears are small, tender
and sweet, and should be cooked the
day you buy them to insure flavor
and freshness. And it is mistaken
idea to think you have to be over
lavishrwit butter with corn on the
coh-just thin film will supply the
same taste effect. And besides, you
can make corn puddings and corn
soufies, too. from the fresh ears.
And there are your carbohydrates!
The new crop of potatoes from
Florida, Alabama and Texas will do
the same trick. They are nice, thin
skinned and may be prepared in SO
many ways! Wonderful peas from
California offer some starches, too.
8 Other vegetables recommended
this week, to give you lots OF vita
Minis, minerals and other essentials,
are tomatoes from Texas and Flor
Ida, Iceberg lettuce from the West
Coast, snap beans, excellent aspara-
gl,s. new-crop onions, cauliflower,
cabbage and broccoli, and variety
Of greens.
Although cantaloupes and cher
ries have been offered for sale in
New York they have not been placed
on the market here as yet. But it
shouldn't be long now. In the
meantime there are few more
bananas than there have been, good
pineapples, the last-of-the- season
grapefruit from Florida-of prime
quality =. both juice and navel
oranges, plenty Of lemons. straw
berries, avocados and In some mar
kets a few boxes of blackberries
from Georgia.
(Note: If the coal strike continues
this plentiful produce" picture is
in for a drastic changeD
Chickens are back on the local
scene this week, all kinds being
offered. Some ducklings are also
to be found. Eggs are little tighter
and up in price. All dairy products
except butter and some cheeses are
in good supply, including whipping
cream and cottage cheese.
Meats are about the same as last
week-it is mostly matter of
taking what you can find. Pork
continues to be scarcest of the lot
Fresh fish will be plentiful. with
Evening star., 1946-05-09

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. C.,
Evening star., 1946-05-09

Of cream Of tartar and let boil until
the pan has regained its original
color. This applies also to stains
caused by foods other than eggs.
Banana Cake: I wonder If any
of you RICH readers have a good
recipe for banana cake? I would
prefer one of the new "one-bowl"
cakes but would appreciate any
good recipe.
Sandwiches: My husband has to
take his lunch to work with him
every day and has grown tired of
lunch meats and egg salad and
cheese sandwiches. I would appre-
ciate any suggestions for new kinds
of sandwiches or lunches that can
be packed.
Evening star., 1946-05-09

While berries plentiful and ripe, put ab fe,O
glasses Of strawberry jelly for nest Oinfer lis
to do Here's hou to make and fUo-trds cups juice
into luscious Jelly ,oh three and half cups of sugar and
a bos of bovdered fruit becfin.
10 prepare the juice-Crush thoroughly about quarts
fully ripe Strawberries Place in jelly cloth bag and
squeeze out Juice Measure tDo and 0o.irds cups into
large saucepan.
10 make the jely-Measure sugar and aside. Place
saucepan holding juice high heat Add POWDERED fruit
becf'n and stir until Nurture to hard boil. Add
sugar at once Bring to full rolling boil and boil hard
one-half minute, stirring constantly.
Remove from heat skim, pour quickly into glasses.
Paratfn at once. Makes about sir 6.ounee glasses.
Evening star., 1946-05-09

are delicious. For a topping one
can use blue cheese mix by blend
ing "a cup margarine and 2 table
spoons crumbled blue cheese. An
other topping given is nippy mus
tard topping, made by blending
u cup margarine with III table
spoons prepared mustard.
Evening star., 1946-05-09
BUTTER MAKING.
From Mrs. J. w., Arlington.)

| trfOHL MIS. v. w ., AIttUytOU.J
To Mrs. A. NJ, Washington: Pre-
sumably you would not deny any
one the right to purchase whipping
cream providing he has the money
to do so. Then, assuming he gets
the greater esthetic and CASTRO
nomic satisfaction from his cream
by making it into butter, instead
Of spreading 1t on desserts, is that
not his privilege? Or would you
have 1t sit on the grocer's shelves
and spoil until some one else has
sense enough to make the regula-
ton permit commercial manufac-
ture and sale Of butter?
X II X Y
SALAD DRESSING.
(Fron. M. B. F., Lexington
Park, Md.)
In answer to M. j. S., Arlington,
we find this salad dressing very sat-
isfactory. One tablespoon coffee
cream (no whipping cream, II ia
blespoon vinegar, salt and pepper to
taste. This can be used for any
salad. In Europe most Of the time
cream Is used in place of oil and
they never use mayonnaise for green
salads.
(Fron Miss E. L. Y, Washington
I wish to thank Mrs. r. A., Silver
Spring, for her kindness in sending
in the recipe for raisin sauce. I
am SO glad to have it.
For Mrs. H. j. S., Arlington, here
is a salad dressing that does not
require oil. Mix together / table
spoon -four, / teaspoon dry mustard,
3 tablespoons sugar, small teaspoon
salt. Add beaten egg, u cup
weak vinegar or 4 tablespoons
lemon juice, u up cold water. Cook
in double boiler until thick. 81
Milk may be used In place Of
water. Sugar can be omitted If
that is not in the diet. To elm
mate starch, omit the flour and
use two eggs to thicken it, or use
less liquid with the one egg. I
hope this will solve your problem
Of making salads without oil or
mayonnaise. Mustard can also be
omitted if not liked. I never use 1t.
X 4 X \
COIL BEDSPRING?
(Fron, Mrs. H. E. S., Arlington.)
Somewhere I read directions for
making an ordinary coil bedspring
into box spring at home. Can any
one tell me where to get such di-
rections or how to 60 about doing it?
X +
FORTY HAMBURGERS.
(Fron, Mrs. r. B., Jr., Washington.
In reply to Mrs. j. rs request
for hamburgers for 40 people I
would like to submit my recipe
taken from Better Homes and Gar
den magazine some time ago. The
name Of the recipe is Steak Sand
wich. One pound ground beef, y
teaspoon salt, pepper, l tablespoon
Worcestershire sauce, minced onion,
"a cup water, 4 rolls. Combine
meat, seasonings, onion and water,
mix thoroughly. Spread meat mix
ture on each bun half, well to
edge. Broil slowly about 8 minutes.
These can be made up ahead of
time and placed in the refrigerator
and then broiled as you are ready
to serve. This recipe makes 8
open-faced sandwiches and they