davidaulloa/AmericanStories huggingface dataset:
Evening star., 1946-09-16
By The Chef

oyster is busy about the business of
raising a family and has no time to
grow fat and succulent. In many
areas, there are State laws that for
bid oystering during the breeding
season, but even where these do not
exist, the oysters are left alone be-
cause they are thin and tasteless at
this time.
In general, judging from orders
noted in restaurants, men like
oysters better than women do
Therefore, the home consumption
of oysters is not so great as it might
be. Even men make the mistake of
"eating oysters for the sake of the
sauce"-that is, they insist on
dunking oysters in sharp, peppery
connection that effectively kills the
delicate favor Immediately.
The truly epicurean way to eat
oysters on the half shell, in my
opinion, Is to thrust the tines of the
oyster fork into the rind of a lemon,
withdraw the tines and then i'm
pale the oyster. There Is Just the
right amount of lemon flavor to en-
hance the oyster. And never, never
let me see that tion-bulk
oysters swimming loose in a glass
of seafood sauce. That deserves
punishment.
A mistake, too. is getting the
oysters too cold They must be
chilled, of course, but that is done
best by setting them on beds of
crushed ice in the bottom halves of
their shells. They are cold enough
already from the ice in which they
have been packed. They should
never stand open in the refrigerator.
Good as they are, oysters can be-
come monotonous. This is usually
because people in general think of
cooking and serving them in only
three ways: Raw, fried or stewed.
There are legions of wonderful
dishes centered on oysters and if you
are interested in extending your
Evening star., 1946-09-16
Oysters r In-f0r Your DELIGHT

Although this month with the
magic r in 1t Is good two weeks
old, oysters are just beginning to
appeal to most of us. Oysters don't
seem to have that zing that they
achieve with colder conditions. From
now on in, they'll be bigger and
better, so this Is the time to discuss
them little.
oysters are by no means modern
food. They were cultivated by the
Chinese and the Romans thousands
OF years ago. Oysters vary in size
and in flavor, depending on what
parts Of the world they hail from.
The tiny Olympias from our
northwest coast, the coppery BIZ
valves Of European waters, the small
white Gulf of Mexico oysters and
the large, delicious ones that come
from our North Atlantic coastal
beds differ greatly from each other
and appeal to gourmets who pride
themselves on know the fine quail
ties of each type.
Incidentally, the old superstition
about not eating oysters in the R.
less months, has no real basis. 1t
is just that during the summer, the
Evening star., 1946-09-16
BY Gladys Miller

antique furniture made before 1880.
Modern, used as we all use it to-
day, means new style of furnishing
which is evolving to meet our man
ner of living. People still want beau
ty and charm, but the complex ma
ture of our busy lives causes
every one to desire furnishings which
are easy to care for plus adequate
storage space to maintain order.
There is a compactness to our living
which is reflected in our furnish
ings.
Many pieces serve more than one
useful purpose. There are fewer
pieces used in room. These few are
SO flexible they may be shifted about
the room with the mood and with
the season. A new furnishing pat
tern is evolving which is planned to
meet the needs of family of many
ages, every hour of the day.
New shapes, new sizes, new woods
new materials, new textures, new
colors, new patterns, a larger scale
are all developing so rapidly that
in five years the entire community
will feel the impact.
All of these new designs are not
being created for the very wealthy,
and only few of each kind made.
These designs have been thought
fully and carefully planned to meet
the average homemaker's need, and
then true specifications have been
drawn so that the all-powerful ma
chine and assembly line can turn
each design out in quantity, and at
a price more people can afford. This
is modern. Some of the furnishings
will be better than others because
some designs are better than others.
You. the individual, must learn to
Evening star., 1946-09-16
What's YOUR Hobby?
BY Betty Miles

Making polished semi-precious
stones out of the original rough ma
terial is the absorbing hobby of the
Gerald c. Whistlers of Arlington.
Mr.. and Mrs. Whistler, along with
their 17-year-old son Robert, have
been working on stones for eight
months, find themselves becoming
more proficient by the day, and their
hobby one of the first loves of their
lives. Always interested in the why's
and wherefor's OF rocks, Mr.
Whistler first got the polishing
bug" when he saw it done in Cali
fornia. He invested in gem
maker-used in cutting and polish
ing stones-and set up shop in the
basement of his home.
Roughly, the process involves
taking the coarse stone and cutting
it down to the desired size, using a
diamond saw. The stone is then
fastened to dop stick with sealing
wax. and polished by means of a
series of polishing wheels. The job
takes hours, but the finished product
is ready for mounting in jewelry
setting, a far cry from it's original
"rock-like" appearance.
Those Of you already wise in the
ways Of semi-precious stones may
appreciate the work the Whistlers
do with the cabochon gem, which is
oval and rounded. This effect Is
achieved by using a gritty substance
on the grinding and polishing
wheels.
The amazing part Of this hobby
Is that, although it would seem that
working with semi-precious stones
implies an outlay of considerable
capital, the gem maker itself is
relatively inexpensive. Driven by a
power motor, it's small enough to be
used in an apartment. A heavy
table, on which the motor Is placed
because of the vibration, completes
the necessary equipment. The stones
themselves, purchased through gem
catalogues, are also inexpensive
To date, the Whistlers leave their
work WITH the completed gem How
ever, there's also an opportunity for
further Modifying in the setting of
the gems in jewelry. They are con-
sidering the possibility of purchas-
ing faceting machine. Faceting
involves the cutting of many sided
precious stones.
Fossilized shells and petrified wood
are among the material used by
Evening star., 1946-09-16

be selective In your purchases and
in the way you use the new.
In many cases, the new modern
will bother you. 1t will seem
strange and as its lines and forms
are not familiar, you may dislike
it. Don't make your decisions too
quickly. Try to see the new in the
light of easier housework. Try to
see 1t in terms of a home COM
pletely furnished to meet all needs
and not just one or two rooms.
Today, the only two rooms COM
pletely furnished in the average
American home are the kitchen and
the bath. And these furnishings are
truly modern.
The furnishings in the living room
and the bedrooms in many homes
are nearly forgotten. The furni-
ture hardly holds together, the rugs
are too small or are nonexistent.
the lamps give very poor light and
the colors are drab. The modern
furnishings you will now hear about
will revolutionize these rooms.
Inc same pattern of thoughtful
design and manufacture which had
developed and nodded the modern
and efficient kitchen is at work
on the new living room and the
new bedroom. Furniture will be
designed to meet a living purpose
Some progress in this direction has
been made. The unit furniture.
with open shelves, cabinets and
chests, which may be used hori-
zontally or vertically in a room, is
the first step. When placed in a
room, the furniture appears built
in and. becomes arch secturally one
with the wall. In time it will be
attached to the wall as the kitchen
units are.
A new era in home furnishings
is aDDrOa achinQ
Evening star., 1946-09-16
WhyGrow
Old?
By Josephine Lo,cman

BY Josephine Lowman
Many women who look extremely
youthful for their age have only one
give-away spot; the area directly be-
meath the eyes. The skin is very
thin and delicate at this point and
the underlying tissues do not pad
it so luxuriously. Then, too, it is
subjected to the squirting which
glare and laughing and facial ex-
pressions produce.
1t then behooves even a young
woman to give special care to this
part of her face. Even in the
twenties it is wise to apply a good
eye cream at night before going to
sleep. This should be patted on
gently about the eyes. The skin be-
comes less well-lubricated by natural
oils as the birthdays increase and
this procedure becomes necessity
for the lady who expects to look
younger than she Is.
The habit of wearing dark glasses
when outdoors in the bright light is
most beneficial. I am certain we
would all choose face with express
sion rather than mask without
lines, but there is half way course.
You can have lots of facial express
sion without going in for distor-
tions of all sorts, and If you have
habit which contributes to your
facial lines, it is not necessarily an
attractive one. 1t won't hurt any of
us to observe our habits of facial
expression.
Many women find their eyes are
swollen each morning when they
awaken. If this is true it should
call for a physical examination in
order to be certain that there Is no
systemic or organic cause for this
condition. After that you may
suspect the habit of sleeping with
one eye dug into the pillow, or an
allergy. Naturally, swollen eyes
lead to lines because the skin be-
comes stretched. Eye cream al
night is one of the simple beauty
routines which pays big dividends II
used through the years.
If you wish to have my leafiet No
go, "Puffs and Lines Under the
Eyes" send stamped, self
addressed envelope with your re-
quest 70 Josephine Lowman In care
Of The eSEvening Star.
Evening star., 1946-09-16
You'll Hear a Lot About Modern

The housing shortage may be hard
to take for those who cannot find
roof to cover their heads. I heard
last week that when a man couldn't
get hotel room, he rented a drive
yourself-car to sleep in overnight.
But if you look far enough into this
depressing cloud-which is very real
you will find silver lining.
People want and appreciate a
comfortable and attractive place to
live more than at any recent time
in our history. If there is interest
and you are listening, you'll hear
conversations in the elevator, on the
bus, in the store, about furnishings
and homes.
One of the great questions in the
minds of many is the style of fur
nishings to use. This, of course.
depends on the way people live.
their educational backgrounds, and
their capacity to live. Many pre-
fer the cultivated taste of the 18th
century with it's cleaning mahog-
any, beautiful fabrics and comfort
able formality. Others enjoy the
sincerity of the maple, pine and
hickory of our early American an
cestors, or the more sophisticated
French Provincial.
Of course, few can afford or find
original pieces in these styles and
do use reproductions in contem-
porary or present-day fashion.
But the big questions today are,
Shall we use modern?" 1What
really is this modern every one is
talking about?" isn't all new fur
niture modern?"
At one time, any new design was
modern when it was first made, and
in one sense of the word, all repro
ductions of traditional furniture are
modern when contrasted with the
Evening star., 1946-09-16

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. Betsy CasWeH
Evening star., 1946-09-16

knowledge of the best seafood in
the world, drop me line, in care of
The Evening Star, inclosing a
stamped, elf-addressed envelope
with your request. and III be glad
to mail you some recipes. I also
have a fresh batch of those shrimp
recipes I mentioned recently, If you
want them.
Evening star., 1946-09-16

the Whistlers. One of the most in
teresting types of petrified wood is
the picture wood the tracings on
its surface resembling a scene. The
moss agate, another type of stone,
also has a picture" in its surface,
The Whistlers work with moon
stones, obSidian, sometimes used in
place of onyx, jaspers and agates,
stones coming from all parts of the
country. They had an exciting ex-
perience when, in cutting a red
jasper from California, they dis
covered drop of water imbedded
in the stone Extremely cautious
cutting. however, was not enough to
prevent breaking the shell sur
rounding the drop.
A beginner interested in stone
cutting will find an interesting dis
play In the Natural History Build
ing OF the Smithsonian Institution,
according to Mrs. Whistler. To
really enjoy the work, she feels 1t is
necessary to like to work with your
hands, and also to enjoy detail work.
The Whistlers are definitely a
family that believes in doing things,
and doing them together. Besides
her work with stones, Mrs. Whistler
is an enthusiastic book collector.
Mr.. Whistler enjoys working wood
with a lathe. The hobby heritage is
seen in the painting of the oldest
son. and the stamp collecting addic-
ton Of the two younger boys.
They have a family project COM
ing up that should really challenge
their skill-they're planning to build
summer cabin on land they've
bought in Centerville. In fact, the
oldest boy is one jump ahead of
them-he's already built his own
log cabin therel
Evening star., 1946-09-16

IF YOU NEED a loan for almost
L any purpose you are invited to
visit our new Office at I'll King
ST., End Floor.
It's a simple matter to get a
loan at Household. You have your
choice of loans of $50, $l0O, 5000
or more. You also have a choice of
convenient monthly payment
plans-up to Is months" to repay.
But you may save on costs by
paying any loan sooner than
planned, because you are charged
only for the actual number of days
you have the money. The sooner
you repay, the less your loan costs.
Notice the convenient payment
sch edules you have to choose
Evening star., 1946-09-16

ago was 100 pale ana LIllH 10 Iudke
dumplings. so I steWed it down
quite low and made a little gravy.
No, it is not your fault, but the
chicken possibly was not old enough
or not well fed.
Y
COOKING PIGS LIVER?
From Mrs. F. M. p, Arlington.)
Will some reader kindly give me
instructions for preparing pig 5
liver? What is the best way to
tenderize the meat? tried soaking
the liver in a small quantity of vine
gar and then broiling, but the result
was a soft, almost mushy meat, not
too appetizing. If vinegar or other
tenderizer is used, how long should
the liquid be left on the meat before
cooking? How long should the liver
be broiled? Also, if any of the read
ers have recipes for other ways of
cooking pig liver. should appreciate
their kindness in sending them to
the RCH.
DAY SCHOOL.
From c. C. p, Alexandria,
RCH readers may be interested
in a new type of elementary school
which is opening September l6
near Alexandria. The Burgundy
Farm Country Day School was or
ganized by a group of parents who
had been associated with the Bev-
erly Hills Pre- e-School in Alexandria
and wanted an elementary school
of the same high standards for their
children. Having secured 10 acres
of former dairy farm on the out
skirts of Alexandria, they proceeded
to incorporate as a non-proflt edu-
cational institution and have been
hard at work all summer converting
the existing farm buildings into
suitable school buildings.
The founders chose the country
day school form of education be-
cause it offered opportunities for
the children to have gardens, ami
mails and other experiences of farm
life. At the same time they have
chosen a teaching staff with grad
uate degrees in the education of
young children and considerable
teaching experience. Personality
traits were considered as important
as training and experience in max
ing staff selections
The school will open with the first
four elementary grades and new
grade will be added each year. Thus,
children entering fourth grade in
September will go on to fifth grade
the following year. The school is
fully accredited, SO that transfers
to other schools can be made If
necessary. The school day will be
from to 4, five days a week.
While there is already a long
waiting list for the first grade, there
are still some openings in the
second, third and fourth grades. 1t
is difficult to give full account of
the schools standards, basic phi
losophy, etc, at this time-but
those of you who would like more
detailed information may call the
enrolment chairman, Mrs. william
T. Phillips, Alexandria 6256. The
Burgundy Farm Country Day
School has solved a real educational
problem for number of parents
Evening star., 1946-09-16
PRoHEM BOYS;
LEFTpER HAM;
MIJH cpNTTp

From Mrs. W.3. d.. Ber,D,yn Md
among the nswers directed to
the mothers Q the 8 and 10 year
old problem ks," have failed to
see this sugetion: There is q
very excellen woman doctor on
The staff of lildren's Hospital, a
psychlatrlst, ho specializes in
problems of Frent-child relation
shlpS. Althouh I have never con-
suited her mklf, I was told by a
member OF theiray Ladies at Chill
dren's Hospitathat she gives sound
and workahleadvice based upon
separate 1nteiews with parents
and child. Further information
may be obtned by telephoning
Miss Roger. children's Hospital,
Dupont 1920.
For Mrs. Ao., Washington, here
are two suggsti0ns for using up
scraps OF lefter ham. First, add
small bits to taloped potatoes and
serve as mainuncheon dish. Sec
ond, grind hh, add l beaten egg,
milk to moten. crumbled rice
crlsples or On flakes and shape
into individuA meat loaves. Warm
up IN modeHe oven basting with
THIS mixture Dne-fourth cup brown
sugar, 2 tablepoons vinegar, l tea
spoon prepa1k mustard.
Before mfhg to this vicinity !
belonged to music group which
met informHy to play chamber
music. I sfAld like very much to
continue don this but know of no
similar grouHn this area. If there
are any whic I might join. or any
lone individtls like myself inter-
ested in ch4ber playing, I should
appreciate r'y much their getting
in touch wiume
(From MrsH. H. c., Washington. J
Leftover hm recipe: Make a cas-
serole of laers of boiled noodles
ground harnand cheese sauce me-
dunn thick ream sauce with plen-
ty of chees in IT. and have the
cheese sprinled with extra cheese
az the top aver. Brown in oven
It's good. Don't salt cream sauce
too much, , ham is rather salty.
NF =
BAKIM FRUIT CAKES?
From MA M M drIiuufau |
Evening star., 1946-09-16
USE DR. Dill,

(From H. w., Sanac Lake, N. ~
A lady askN what to do with
fresh dill. Sht can make a very
delicious sauce D 60 with meat or
hsh. Chop fren dill very fine, l
cupful. Heat ~ kind of fat, add
flavor of onion add a little -four
and stir until ylow. Add stock or
milk, If desiredo make thin gravy,
add dill. Let oil minutes, salt
and pepper. Tt a pungent, appetiz-
ing sauce. Upnere we do not get
any dill, but I1have some with her
in thought, eatn with plain boiled
beef!
Evening star., 1946-09-16
SPONGE CAKE-LEMON PIE?
TWO SOUTHERN DISHES.
From Mrs. I. c., Paturent

Riper, Md
will some kind reader please give
me the recipe for lemon pie, the
kind that has a sponge cake on the
top when finished baking?
To other readers I am sending
two Southern recipes that were
handed down.
Southern candied potatoes: Red
sweet potatoes lin proportion to
family's need. Peel and slice po-
tatoes about "a inch thick. line bak-
ing pan with layer, sprinkle gener-
ously with sugar, dot with butter
and small amount of cinnamon.
Fill the pan three layers deep, pour
cup of hot water into the side OF
pan before putting into moderate
oven, n teaspoon of vanilla added to
hot water makes a richer dish.
Basic occasionally until done.
Southern fried okra: Two quarts
of okra (cut in rings. bacon drip
pings cat least an inch or more in
skillet. Heat grease until hot, put
in okra and stir often. Drain on
unglazed paper and serve in hot
dish. ct takes a. genius to make
this dish. brides beware, if they don't
want to serve their husbands a
burnt offering)
QUILT QUERY?
From Mrs. F. G. Y, Washington.
was given a pieced quilt not
long ago, and I am anxious to have
1t completed and put to use Its
dimensions are 70 by 96. and the
quilt is the wedding ring pattern.
I would like to know what sort of
backing and filling to use with it.
Can some one advise me on COM
pleting it?
EGGPLANT RECIPE.
from Mrs. A. r. G., Washington. J
Peel the eggplant, cut up in small
pieces, put in water, as it turns dark
quickly Boil in tsalted to taste)
water until tender; be sure water
covers eggplant
Strain in a sieve T often strain
mine also after I have used PO-
u n ~ NlTol1GIl VI SCG all Ol GiIC
water out. Then add a we'll beaten
egg, mix well, add cracker meal or
ground bread crumbs, enough so I
can form into cakes. Fry in bacon
grease or any kind of grease till
they are brown on both sides.
When meat was scarce I often
served these once week. They are
good with sliced tomatoes.
CRAB CAKES?
fFrom Miss D. E. D., Occoquan, Va. J
Will some of the readers let me
have recipe for crab cakes?
X
SCHEDULE WANTED?
(Fron, Mrs. L. H., Washington
I have three girls ages 6, 4, 3, and
do all the marketing, cooking,
cleaning and washing the clothes.
think if some more of the read.
ers would send in some schedules,
that I could surely find one to fit
me. In addition to my family 1
have another couple moving in with
me and I shall mind their child
talso a glrl), so you can understand
why have to have a scheduled
STEWING CHICKEN.
From Mrs. P. c. ~, Laurel, Md
For Mrs. c. A. c., Falls Church: :
hardly think it your fault if your
chicken turns gray, unless you soak
1t in salt water, which I do not. I
notice that stewing chickens are
not now fat and yellow, owing to
scarcity of food. always, previous
to this past year, bought fresh, fat
and yellow plump year-old hens for
stewing, and they always turned out
rich broth enough to have drop
dumplings in it, which were yellow
and delicious, "the kind you hope
to have" My last stew a few weeks
Evening star., 1946-09-16

from. At our monthly rate of only
2%o. Is monthly payments of only
$3.50 each, will repay a $100 loan.
Or Is monthly payments of S11.70
each, will repay a $3.50 loan.
NO ENDoRsERs on evARAkToRs are
ever required, and we make no
credit inquiries of your friends or
relatives. Our way of making
loans is quick, private and friend
ly. And our rate is substantially
below the lawful maximum. An
swer a few questions, then stop in
at the Office for your money.
For prompt, private loan
service, visit our new Office today.
Loans for eeriain bar poses sill limited BY
Government regulations TO shorter periods
Evening star., 1946-09-16

What's YOUR hobby' II Lou
haze one that is unusual and in
teresting, call Betty Miles at Na- 8.
ttonal 5000, extension 396-she'd
like to hear about it,
Evening star., 1946-09-16
BAKIN FRUIT CAKES?

From Nh. M. M, Arlingtonl
Can any pader tell me whether 1t
would be PRACTICAL to bake fruit
cakes in tiF coffee cans? I always
give gre4 deal of my fruit cake
for gifts "a would like to make
individually Aes this year.
Evening star., 1946-09-16

ago was too pale and thin to make
dumplings, SO I stewed 1t down
quite low and made a little gravy.
No, it is not your fault, but the
chicken possibly was not old enough
or not well fed.
Evening star., 1946-06-22
Wheat Drive
From the Wall Street journal.


It is not necessary to sell wheat as
wheat. One can feed it to poultry and
livestock The Governments price struc-
ture made it more profitable to sell
wheat in that way than as so many
kernels in a bushel basket. So that was
the way great deal was sold.
For time this was all right: indeed
it did not in any way conflict with the
Governments plans. There was wheat
for all purposes-for while. Then
there was an extraordinary demand for
wheat from the famine countries Of
Europe and Asia, to which this country
had commitments to respond. This ex-
traordinary demand met another ex-
traordinary demand, which was the
hunger of the livestock and poultry
that the Government policies encour-
aged. Generally speaking, the owners Of
the wheat also were the owners of the
livestock and poultry and it was Of
greater advantage to them to keep and
feed the wheat than to sell it, So that
is what they have done and despite
eXhortations and belated attempts at
correcting the fixed prices for grain that
is what they probably will continue
to do.