davidaulloa/AmericanStories huggingface dataset:
Browning chief. [volume] (Browning, Mont.) 1941-1953, 1946-11-15
Legal Publications

y. .. DER AN lem VI he
INTERIOR. Bureau Of L a n d
Management. Washington 26, D.
C. Notice 10 hereby that sealed
bids will be received until l P.
NJ. Wednesday, November 20.
1916. for land described herein
situated within the known geo.
logic structure of the Cut Bank
oil and gas field, P. NJ. Montana.
This land is offered to qualified
bidders of the highest c q 8 h
amounts per acre % a bonus for
the privilege Of leasing the land
under section II Of the leasing
act of February rs, 1920 al Stat.
437, 80 U. s. C. sec. 1871, az
amended, in the following par
cells: Parcel No. l. T. Sc NJ. r.
s w.. sec. 20, NE4kE4, 40 acres.
Parcel No. 2. T. 80 n. r. 6 w.,
sec. IA. lot 8. 4.3O acres. Parcel
No. 8. 7. SO N, R. 6 w., sec. "a,
SW4NEt. 40 acres. Total 1870
acres. Bids must be submitted
on each parcel separately but if
Parcels Nos. 2 and 3 are awarded
to the same bidder they may be
included in a single lease. Leases
will issue for five years and SO
long thereafter az oil or gas is
found in paying quantities. Roy.
alties payable to the Unite d
States will be at the rate of 12s
per cent to rs per cent for oil and
12t per cent to l6 and two-thirds
per cent for gas in accordance
with the schedule shown on the
lease form. Each bidder must
submit with the bid one-ffth of
the amount bid in cash or by GER
tilted check, made payable to the
order of the Treasurer Of the
United States. and file the show
ing of qualifications to receive a
lease, required under % CIR
1928. The envelopes should be
plainly marked, bid for Parcel
No., Cut Bank oil and gas field,
Montana. Not to be opened be-
fore l P. NJ. November 20, !
1885, No bids received after the
hour fixed herein for the open
ing Of bids will be considered. |
The remainder of the bonus and
the annual rental at the rate of |
ST per acre must be paid and a
1000 corporate surety bon d
must be furnished by success
full bidder prior to the issuance
Of a lease. The deposits of the
other bidders will be returned
Upon acceptance OF the success
full bids. The ccessf ul
bidder will be required to
agree not to discriminate against
any employee or applicant for
employment because of rae g.
creed, color. or national origin.
and to require an identical pro-
vision to be included in all sub.
Bidders are warned
against violation Of section SO.
u. S. Criminal Code. approved
March 4, 1909, prohibiting un-
lawful combination or intimida.
ton of bidders. The right is re.
served to reject any and all
bids. Fred w. johnson, Acting
Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-06

For example, clear, slightly
thick gravy for chicken stew may be
made by adding a little of the hot
chicken broth to well-beaten egg
and then stirring the mixture into
the remainder of the broth. Never
hold the gravy over direct heat after
egg is added.
An unsweetened soft custard-
milk thickened with egg and sea-
soned with salt, and possibly also
with grated onion, cheese or herbs
makes an appetizing sauce for
fresh vegetables in place of white
sauce. Even in white sauce, egg may
be used to spare part of the -four.
Make thin sauce, then add a small
quantity of the hot sauce to beaten
egg, and stir the mixture into the
rest OF the sauce. Heat few min
utes in a double boiler over sim
mering water before serving.
Still another place where egg may
be used to thicken sauce is in
boiled" salad dressing, popular
these days because it uses less fat
or oil than some other dressings.
For binding. Although q thick
white sauce is generally preferred
for binding together the ingredients
OF meat loaf, meat patties and SINH
lar mixtures, eggs may be used sue
cessfully for this purpose, provided
the meat cooks at medium rather
than high temperature.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-06

deviled Smithfield ham, some finely
chopped chives and a small minced
sour pickle. Mix them all we'll and
moisten to the desired smoothness
with mayonnaise or a little olive
oil. Stuff the egg whites with the
mixture and top with a sprig of
watercress.
These are wonderful for picnics
or for cocktail parties, as the ham
is seasoned so highly that they are
real appetizers.
Sure, you can have your short
cake and not feel guilty about using
wheat, either! Not if you make it
a cornbread shortcake!
Use your favorite cornbread recipe
or a prepared corn muffin mix and
bake in shallow square or oblong
pan.
Now melt 3 tablespoons of butter
or margarine in a big skillet, add 2
tablespoons of finely chopped onions
and cup of fresh sliced mush-
rooms and cook for 10 minutes over
a slow fire. Stir often, to keep them
from burning. Stir in little corn
starch dissolved in water for thick
ening
Then add some rich cream
enough to make a smooth sauce.
Add salt, pepper, a dash of mar
joram, cup or so of cooked diced
meat of any kind and a few chopped
pimentos. Heat mixture through.
Cut the cornbread into squares,
split each piece and cover the bot
tom layers with the hot meat mix
ture. Top with cornbread and pour
remaining sauce over all.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-06
By Betsy CasiceH
Women's News Editor

eral, marketing is depressing bust
ness at best-but I don't have to tell
you that, do I? You know it all
too well!
X X <
Here and There: Next time
you are lucky enough to find some
bananas in the market, treat your
self to a luscious-but fattening-
banana milk shake. Mash one
banana until smooth, add a cup of
rich milk, and serve in tall glasses
with a scoop of vanilla or straw
berry ice cream-the blend Of
havorS is wonderful. :. A local shop
has just received shipment of won
derful teas that bring memories of
the prewar coup that cheers" There
are half pound and pound packages
OF such favoriteS as Darjeeling, Ming
Cha and others, as well as combina-
ton packets that contain three or
four specialties-Earl Grey, English
Breakfast, Jasmine. One of the
most attractive selections is cello
phane-wrapped group of small
amounts of a dozen or SO different
teas, including mate from Brazil
wonderful if you want to be a tea
faster on your own, and pick out
your special pet" for the future.
. In the same shop you will find
painted-to-life wooden decoy ducks,
filed with delicious crystallized gin
Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-06
Egg Instead of Flour

Eggs, now in seasonal abundance
may be used in various ways in
cooking to spare flour, cookery sci
entists of the United State Depart
ment of Agriculture suggest. Where
ever egg is used, it adds color and
richness as well as mineral and pro-
tein value to the dish. The follow
ing are possible ways to use egg in
place of flour.
In soup. Instead of the macaroni,
spaghetti or rice-usually served in
thin soup to give it some Sub
stance" take tip from Chinese
cooks and use egg strands. just be-
fore the soup is ready to serve and
while it is still simmering, pour in
beaten egg gradually. The egg cooks
in attractive yellow strands imme-
diately on coming in contact with
the hot soup. Serve at once.
For thickening. Any cook who
has ever made custard knows the
thickening ability of egg. Egg may
be used also to thicken some gravies
and sauces in which flour is ordi-
narily used. Two precautions must
be taken, however, to prevent egg
from curdling rather than thicken-
ing. The first is to cook at low heat
-simmering temperature preferred.
The second is to pour a little of the
hot mixture into the beaten egg
first, and then add this mixture to
the rest Of the hot liquid.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-06

ger candy. The ducks make fine
cigarette boxes when the candy has
gone the way of all sweets. In
using honey to sweeten fruits to be
quick frozen, select type that is
mild enough not to overpower the
flavor of the fruit itself. On sliced
or crushed fruits, use one part honey
to four or five parts fruit. On whole
fruits, add one cup water to each
two cups honey and then use just
enough of the mixture to cover the
fruit. :. To liquefy honey that has
graduated, place the container in
bowl of warm water, and let it
stay there until all the crystals are
melted. Two sound movies and
a film strip are now available for
clubs and similar organizations that
wish to present the famine picture
to their members or audiences. The
movies are entitled Suffer Little
Children" and Freedom and Fam
inc" Both carry sound effects and
are 16 nm. size. They may be Or
dered through the extension service
of any State agricultural college, or
through the State university film
library. Borrowers pay transporta-
ton charges. The film strip Fight
for Life" is 80 frame size and comes
with notes for speaker to make a
running commentary. This should
be ordered from the Office of Infor-
nation, United States Department
OF Agriculture, Washington Is.
There is no charge.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-06
Dishes From the S. S. lie de France

A casual mention in the newspa-
pers recently that the French liner
lie de France had finished her
troop carrying assignment and re-
sumed trans Atlantic passenger
service set me to thinking of the
many crossings have made on this
proud and beautiful ship. The last
one, incidentally, was in 1938-how
long ago that seems!
In those days-and we hope in
days to come-one of the greatest
delights of the French boats was
their magnificent cuisine. The food
was prepared and served to absolute
perfection: the wines were chosen
for their travelling quality, so that
they were always in prime condi-
ton. The toughest storm never
seemed to upset the majestic seren-
ity of the head steward and nothing
short of a hurricane defaced the
tables with miserable racks when
the ship started to roll.
One speciality of the lie de France
was its roast turkey a la Strasbour-
geoise. A very tender young turkey
was seasoned, inside and out, with
salt and pepper and then stuffed
with a couple of pounds of chopped
fresh pork, 3 minced goose livers
and some sliced truffles, all seasoned
with salt and pepper. Thin slices of
salt pork were wrapped around the
bird and it was roasted in a moder-
ate oven, being basted often. An
hour before it was to be done, the
chef poured a glass of dry white
wine over it, together with u pound
of finely sliced mushrooms. When
the turkey was done, it was served
usually with buttered noodles sprin-
kled with cubed goose livers.
The French Lines onion soup al
ways has been famous, but it seemed
at it's best on the Tile" It was made
by melting tablespoons of butter
in a saucepan and adding large
onions, sliced as thinly as possible.
These were cooked until . golden
Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-06
LONG VS.. SHORT.

frIUHt II. w., ATtlHgLOH, PQ.)
I've voiced my opinion and advice
several times lately in the RICH, so
perhaps I'm taking up too much
room, but couldn't resist answering
the lady who crusades against
feather hobs in favor of long hair
worn up sleek and we'll groomed,
with no loose ends even without
benefit of lacquer. II her deScrip-
ton of her own hair-do was trying
to make some of us green with envy
she has succeeded. 1 would like
nothing better than the simple easy
way she takes care of her hair. But,
there are very few women who have
hair of sufficient thickness and even
length to do good job of hair on
top of the head. II she will look
around, as I have, she will find that
the sloppiest heads are those of
women with long hair worn up.
Even many women who have quite
long hair still have short ends
around ears and nape of neck, and
1 think there is nothing uglier than
the back of woman's head briStling
like porcupine with bobby pins
in vain effort to keep short
ends up.
Furthermore there is the shape of
head to consider. One must have a
very nice shaped back of head to
withstand the profile view of hair
slick to the head A good feather
cut can 90 wonders to disguise the
long egg-shaped head. II a short
hair cut is cut no shorter than the
tendrils growing around the necks
of so many of us, it does wonders
for the neatness of the back of the
head.
A feather cut that has to be put
up in curriers' every night is too much
trouble to be worth it, but hair with
a minimum of curl will take cut
and curl better for the short hair.
In fact I had no curl at all in my
hair until I got it cut short. My
hair might look heater if it were
long and slick to my head, but if l
Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-06
Save the Bread!

OF course. you will think of rye
crisp and rye bread as a wheatless
toast for appetizer spreads-but
have you tried fruit such as sliced
pineapple, sliced pears, bananas, ap-
ples-even fresh peaches as the
bearer of nippy appetizers? At re-
cent dinner in New York, given by
the American Spice Trade Associa-
ton, for food editors the menu was
made up entirely of foods that are
not required for shipping overseas.
Fricasseed turkey in an herb and
wine sauce was the piece de re-
sistance. Potatoes were prepared
with Jerusalem artichoke. But the
appetizer trays made conversation.
They were filled with segments of
raw pineapple grilled with chilli sea-
Soned cheese; raw mushrooms mari
mated In a snappy dressing then
filled with a variety of stuff1ngs.
Cheese puffs made of grated Swiss
cheese were popular. Here are the
recipes for the appetizers:
SWISS PUFFS.
2 egg whites, stuf11y beaten.
! cup grated Swiss cheese.
l tablespoon -four.
l teaspoon curry powder.
4 teaspoon garlic salt.
u teaspoon plain salt.
l tablespoon sherry or Madeira
wine.
Beat egg whites stiff, but not dry
Add flour and seasoning to the
cheese. Fold into the egg white
Fold in the wine. Shape into small
balls. Place on creased cooky sheet
Bake in moderately slow oven about
325 degrees Is to 20 minutes, raising
heat toward end of baking period
If necessary for browning top. Stab
each with a toothpick for serving
Serve hot Makes about 2 dozen
inch-size puf1s.
SAVORY STUFFED MUSHROOMS
u pound small mushroom caps.
"a cups wine or malt vinegar.
l teaspoon picking spices.
2 or thin slices lemon.
l teaspoon garlic salt.
l small onion.
p teaspoon sugar.
'Filling.
Paprika.
Try to select small rather than
large mushrooms Remove stems
(save for other uses-sauce, soup
etc. Wash, but do not peel the
mushrooms. Heat remaining in
gradients together, slowly. just to
boiling; remove from heat at once
Pour over the mushrooms; let stand
until marinating sauce is cold, turn
ing the mushrooms occasionally to
assure seasoning for all. Mushrooms
may stand in sauce overnight il
prepared ahead, but this is not nee
essary. Caps may be stuffed at once
Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-06

after marinating sauce Is cold. Dus
tops with paprika after filling
"A variety of filings may be used:
3-ounce package cream cheese.
Is teaspoon dry mustard.
Prepared horseradish.
l tablespoon minced parsley.
Mix cream cheese with mustard
and parsley. Add prepared horses
radish sufficient to make a moist
rich filling.
3-ounce package cream cheese.
* teaspoon garlic salt.
Dash cayenne pepper.
Chutney.
Few drops lemon juice.
Mix cheese, salt, pepper. Add
chutney Chopped a bit) to make
desired consistency; add lemon juice
to adjust seasoning.
l dozen small anchovy fillets lin
OLD.
"a pound snappy American cheese.
Cayenne pepper to taste.
1a teaspoon powdered ginger.
Few drops lemon juice.
MIA, duulllS lclIlOil JulCc DIS lleCeS-
sary to adjust seasoning and perfect
texture.
FRUIT CANAPES.
To stretch toast and cracker
canapeS:
Fruits.
Sliced pineapple fresh or canned.
Pears.
Bananas.
Tart apples.
egg yolk.
l tablespoon water.
u pound snappy American cheese,
grated.
2 teaspoons chilli powder.
l teaspoon garlic salt.
"a teaspoon dry mustard.
Slice fruit neatly, for example,.
Core pears, then slice across; cut
bananas into inch-thick round
slices; core and slice apples into
"doughnut" rounds. Mix with sea-
sonings, lightly. Mix egg yolk with
water and brush surface of fruit.
Sprinkle lightly or generously, as
desired, with seasoned cheese. Broil
under low heat until cheese begins
to brown or melt. Cut large slices
of fruit into "bite-siZed" wedges.
Spear with toothpicks for serving.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-06
Recipe Roundup

You don't have to 60 to the sea-
shore, or even to your own back
yard, to have a clambake-of a
minor sort These clans can be
roasted right in your own oven and
will taste just as good as the ones
that come out of the seaWeed-co
cred rocks. They'll be different, of
course, because they are roasted and
not steamed, but you'll find them
mighty tasty!
Get as many clans as you will
need. You'll want the hard shell
type for this. Open them, leaving
the clam in the lower shell and say
Ing the top one. Season each clam
with dash of lemon juice, salt, red
pepper, dot of butter and bit of
grated onion. Replace the top shell
and secure with string.
Bake the CLANS in hot oven for
Is minutes, take off the top shells
and serve with wedges of lemon and
q bit of tomato ketchup if you wish
Whether you get your duck from
the market or from your own duck
pond, try preparing it this way for
a change:
Make a pint of broth by simmer
ing the duck giblets and neck with
an onion stuck with cloves, couple
of carrots, a bay leaf. salt and pep
per in water This should brew for
about one hour.
Get the duck ready for roasting,
as usual, and put a few sprigs of
parsley and stalk of celery inside
it. Put it on rack in a roasting
pan, scar it for 20 minutes. lower
the heat to medium and cook. AL
low Is minutes to the pound. Basic
the duck every IS minutes with
some of the broth.
Half an hour before the duck is
ready, add a cup of whole green
olives. When the duck is done, re-
move it to a hot platter and salt
and pepper it.
Skim excess fat from the pan,
thicken the gravy with a little
cornstarch, check for seasoning and
pour over the duck with the olives.
AS the peaches begin coming to
market, we shall all want to eat our
fill as we'll as put up" some for next
winter. Here's wonderful peach
dessert that an old colored cook
down in Georgia, where peaches are
peaches, served me not so long ago.
Get four big freestone peaches,
peel them, leave whole. and take out
the stones by careful digging. Care
fully scoop out 3 or 4 spoonfuls of
the pulp and mash this very fine.
Add to it six stale macaroons ground
to powder and mix all we'll with 2
stiff1y beaten egg yolks. Sweeten
lightly to taste. Dig out peach
kernel, crush it to a paste and add it.
Now stuff the peaches with the
mixture, put them in pan and
bake them until done. Be careful
not to let them get too soft. Top
them with meringue, brown in the
oven and serve hot.
Down in Smithfield, Va, where
ham attains the height of aristoc-
racy and is a serious matter to the
whole community, they also make
up scrumptious other delicacies from
the pampered pigs. Just recently
new product was called to our at
tention-an unusual version of the
deyiled ham spread that can be used
in a number of unusual ways.
In addition to settling for filling
for piping hot tiny biscuits and a
topping for canapes, we'll take its
presence in deviled eggs any day!
Handbook six eggs as usual, shell
them and cut them in half. Take
out the yolks and mash them, with
q silver fork, with tablespoon OF the
Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-06

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. [volume] (Washington, D.C.) 1854-1972, 1946-06-06

pin along with the diaper-water
proof panties just like that!
Use knit clothes or Seersuckel
while travelling. They can be
rinsed out and dried overnight.
A folding buggy or bassinette is
a wonderful convenience at night
II the baby has a bed the other
child can be made a comfortable
bed with your pillows from the
car, in a dresser drawer.
My most indispensable travelling
device is an electric percolator. 1t
is used at night in cabin or hotel
room, to boil water for formula and
drinking for the next day. Bottles
may also be sterilized in the per-
colator by inverting them and let
ting steam while caps and nipples
and spoon remain in the water.
1t is handy to have small bot
tie of rubbing alcohol and cotton
in the glove compartment to be
used on your hands before feed
ing the baby.
(FrOm Mrs. F. S. G., Falls Church, J
Since my husband and I drove to
Seattle last fall with a l3month-
old baby. cat and a dog, perhaps
I can help Mrs. j. I. K.
Don't be afraid to start on your
trip, and don't be discouraged if
the first day or two are pretty
fol yyhi oh
dren parents, too to become &C
customed to such radical change
in routine. Travel as light as pos
sible, keeping the inside of the car
uncluttered so you will all be more
comfortable and have little space
to move around. Don't try to rush
through to your destination. Take
time for frequent stops as long, I'M
interrupted hours of riding are tir-
ing to babies. We found that if we
started about S in the morning, the
baby would sleep on my lap until
about 7, when we stopped for break
fast. Restaurants in small towns or
along the highway are usually nicer
about catering to babies needs than
those in cities, although your choice
of food will be more limited.
I would list as essential small
electric hot-plate with plug for at
taching to light socket, a small
clothes line that operates like a
fishing reel, pan for boiling water
and container, fresh damp wash
cloth to put in the car each morning
for wiping grimy little hands and
faces, and an extra container of un-
boiled water for cleaning up acct
dents. All of ours occurred when we
were miles from anywhere.
My pediatrician advised putting
the baby back on canned milk for
the trip, and boiling all OF her
drinking water. Would suggest that
you check with yours.
Instead Of taking a lot of toys,
stop occasionally at dime store en-
route and buy such things as bright
paper cups and plates, beads, sugar
scoops, etc.
SLIP COVERS.
From Mrs. B. D., Washington
Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-06

to be sprinkled over the soup. This,
it seems to me, is an improvement
on the method that calls for float
ing a piece of toast sprinkled with
cheese on top of the soup and
browning it in the oven. The
cheese is too apt to get tough and
stringy, this way, whereas sprinkled
at the discretion of the diner, it
blends to perfection.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-06-06
By the Chef

~ f"c ~hCy
brown and then a quart of bouillon
or beef stock was poured over them
and all let boil for Is minutes. Salt
and pepper to taste were added.
Rather thick slices of toasted
French bread were put in deep soup
bowls and the soup, onions and all,
poured over them. Grated Gruyere
cheese always was served separately,