davidaulloa/AmericanStories huggingface dataset:
The Daily Alaska empire., 1946-02-25
STEAMER MOVEMENTS

North Sea, from Seattle. sched- uled to arrive at Il o'clock tonight.
 Princess Norah scheduled to sail from Vancouver tomorrow night,
 Columbia. from the west, went south early this morning.
 Denali, from Seattle. sailed vest ward this afternoon.
The Daily Alaska empire., 1946-02-25
TALKS WITH PRESIDENT

WASHINGTON, Feb. 25, F Gov. Ernest H. Grrening of Alaska con- ferred today with President Tru- man.
 He told White House reporters he called ito talk over few matters" prior to his departure within a few days for Alaska. He did not ela- Lorate.
The Daily Alaska empire., 1946-02-25
RUTH BROOKS RETURNS

Ruth Brooks. who made the round trip to Sitka on the last steamer. then fell victim to the flu, has recovered and is again at tile USO as fostess.
The Daily Alaska empire., 1946-02-25
PETERSBURG COUPLE

MT. and Mrs. Nels Stenslands of Petersburg are at the Baranof.
The Daily Alaska empire., 1946-02-25
FATHER, SON AT BARANoF

Andrew Wilkan, senior and ju- nor, registered at the Baranof af- .el arrival fror. Petersburg.
The Daily Alaska empire., 1946-02-25
WEATHER MAN HERE

Mac A. Emerson of the Anchor age Weather Bureau is guest at he Gastineau
The Daily Alaska empire., 1946-02-25
NrMIrz COURT MARrIALED

NIMITZ COURT MARTIALED
 WASHINGTON, Feb. 25.-Adm. Chester Nimitz, Chief of Naval Op- erations. exposed skeleton in his closet-he once was court martial ed.
 In a news conference announcing action on the court martial Of Capt. Charles B. McVay, skipper of the .sunken cruiser Indianapolis, the question was raised whether any Naval officer who had been court martialed ever subsequently, at Itained flag rank.
 T know on one case.' Nimitz spoke up.
 Then, amid laughter, he explain ed that as an ensign he was court martialed and received letter of reprimand for running the old des- troyer Decatur ashore in 1903 in the Philippines.
The Daily Alaska empire., 1946-02-25

FRED BARTLETT HERE Fred Bartlett of Anchorage is at lne Baranof
The Daily Alaska empire., 1946-02-25
CAPT. MtvAY FOUND GUILTY OF NEGLIGENCE
Sentence Remitted, How yer, in View of Previous
 Outstanding Record

WASHINGTON, Feb. 25.--- The Navy announces Capt. Charles B. Mcvay 3rd, was guilty of negligence when the cruiser Indianapolis went down July 30, l945, with the loss of nearly 900 men, but that his sen- tence was remitted 'in view of his previous outstanding record
 Although court martial return ed conviction on a negligence charge-that he failed to steer a zig course in an enemy sub marine area, the sentences re- duction of 100 numbers in McVay's temporary grade of captain and of 100 numbers in his permanent rank of commander, was cancelled by top side review officers.
 Mcvay has been restored to active duty. Vice Admiral Louise E. Dem field, Chief of Navy Personnel. told a news conference. however, that T question that he (McVay) will ever get command of great re- ssonsibility.
 z At the same time, the Navy is- sued severe reprimands against four officers, two of them Regular Navy, for failure to act promptly when the cruiser became overdue.
 McVay, Commander of the In- dianapolis, previously had been cleared by a court martial of an- other charge, of "culpable ineffi- ciency."
The Daily Alaska empire., 1946-02-25

(Conttnued or Page Eight
The Daily Alaska empire., 1946-02-25

(Continned on Page Four)
Evening star., 1946-07-04
Report to the Housewife

are told. New diseases partly to
blame. A new barley cereal for
babies is due to hit local shops
shortly. Recipes for number
of delicious Frozen Desserts and
Salads" may be found in the booklet
by that name, issued by the Evap-
Grated Milk Association, BOT North
Michigan avenue, Chicago /, Ill,
available for free. There's also a
section on whipping evaporated milk
especially timely with the dis
appearance of whipping cream.
The Community Canning Gen.
ter at 1910 Wisconsin avenue has
reopened for the season. Under
the direction of Harry M. Gardner.
a staff of workers does the actual
canning of produce brought in by
housewives, who also must supply
any sugar needed. The housewife
prepares the fruits and vegetables
herself, before they are turned over
ito the Gamers for the cooking
process. ANY further preparation
is also done by the housewife, who
puts the fruit or vegetables In cans
which she may buy from the center,
and returns these to the workers
for processing The canning center,
which is a function of the District
Government. reserves 10 per cent of
the canned produce as its fee-these
supplies going to District charitable
institutions The housewife rides
proudly home with her share of the
ifoodstuffs-all ready to be arranged
on the pantry shelves.
Evening star., 1946-07-04
By Betsy CasweH
Womens News Editor.


Of throwing away your sugar stamps,
warns Mr.. Paul Porter. No matter
what the outcome of the OPA mat
ter, sugar rationing is still effective,
and the proper stamps must be
surrendered to make purchase. :.
National Food Preservation Week
starts July Is. continuing through
July %, and will tend to focus your
attention even more on sugar-this
time for canning. Production and
Market Administration announce
that it looks as if there will be just
about the same amount of sugar
per person for canning as there was
last year Figures are higher for
total distribution than they were
in 1945, but there are more civilians
now, SO the spread of sugar is rela-
lively the same. There's a big
peach crop expected this year, so
your canning and preserving will
revolve a good deal around that
There will be less split soup on
the family dinner table in the July
September quarter than there was
last year, because dried peas, being
high in protein, and compact in
form, are being shipped in quantities
to famine areas abroad. We
hear that the newest wrinkle to
keep Fido from getting lost, strayed
or stolen, is to tattoo him as a means
of Identification. Must be the
Navy's influence! Bananas will
continue scarce for several years, We
Evening star., 1946-07-04

I, If fruit is juicy, add Il cup dry
sugar to each quart uncooked
peaches and heat to the boiling
point. For less juicy fruit, drop into
already boiling sirup of about ! cup
sugar to 2 cups water or peach
juice-made by crushing, heating
and straining peaches that are
sound but too soft for canning. Just
heat through.
Canning sugar may be stretched
by replacing up to one-third the
sugar with light -colored corn sirup
or up. to one-half with mild-flavored
honey. II peaches must be canned
without sugar in order to save them
heat them in their own juice OF
add just enough hot water to keep
them from sticking to the pan.
Pack peaches loosely in clean, hot
jars, then cover with boiling hot
liquid. Leave l2-inch head space
at the top of the jar. Work out
air bubbles by running knife dowr
the jar side-adding more liquid il
necessary to cover the fruit. a
quart jar usually takes about 4 te
l cup liquid
Adjust jar lids. At sea level
process jars OF peaches 20 minute,
in a boiling water bath scanner Al
higher levels, add minute process
ing time for each 1,o0o feet.
Complete seal according to direc-
tions for the type jar. Let jars
cool right side up uncovered, anc
away from drafts and sudden cold
Evening star., 1946-07-04
On Canning Peaches

News that peaches are plentiful
offers homemakers one of the sum-
mers best chances for home can
ning-more important than ever
this year, due to the worlds food
shortage and the prospect that some
commercially canned fruits in this
country will not be large enough
to meet consumer demands
Even canning peaches without
sugar is worth considering to save
fruit this year. Fruit thus put UP
can be used in salads and tart mix
lures. or sweetened at serving with
sugar saved from the family's sugar
ration.
Here is the way to home can
peaches, according to the United
States Department of Agriculture
Can only fruit that is fresh, frm
ripe and free from blemishes. Ripe
ness is shown by the background
color of the peach-not by the rosy
blush on some varieties. Choose g
ground that is yellow or yellow
white, rather than green.
Work with no more than one
canIaer load at a time Wash the
peaches well, lifting them out o.
the water carefully to avoid brush
ing. To peel, dip In boiling water
/. for minute or So then quickl,
into cold, and skins will slip of
easily.
Pit the peaches and cut in halve.
or slices ts<f
Evening star., 1946-07-04

the muscle that holds the monusks
shells together. There are some
gourmets, however, who do like the
body part of the scallop-in GER
tain restaurants In Bermuda, for
example. it is served as 4 great deli
cacy. But the muscle sufices for
most Of us.
Scallops are wonderful in mixed
seafood Newburg and also make de-
hcious cocktail appetizers when cut
small and broiled or rolled IN
crumbs and fried and then impaled
on toothpicks. In paimy days they
may be wrapped in slices OF bacon
for added zest. I think they are
far superior to the famous angels
on orseback"-oysters or olives
wrapped in bacon and broiled. You
may serve them broiled or fried
for a main course at luncheon or
dinner, accompanied by either tar
tare sauce or chilli.
Cold scallops are not generally
well known-but they deserve a
place alongside oysters or clans
on the half shell. They should pc
washed and then allowed to soak
in a mixture of 2 tablespoons or so
OF olive oil. II tablespoon OF tar
ragon vinegar, l tablespoon OF dry
white wine, bit Of lemon juice,
some sliced onion, a sprig or two -
parsley and bay leaf. -. this
should be kept good an6 cold. When
ready to serve, lift th- scallops from
the marinade, dresl on absorbent
paper and serve y glasses, packed
in ice. with an favorite oyster
cocktail sauce. I Lemon slices or
wedges should be served alongside.
Scallop soup is unusual and de-
llightfully delicate in flavor. Get .
quart Of small bay scallops, or cut
large ones in pieces. Chop half OF
them fine, leave the others whole
or In large chunks Scald cups
OF milk and add the chopped-up
scallops. Season with salt, pepper,
nutmeg, Glove, bay leaf. pepper
corns and l onion. chopped. Sim
mer for 20 minutes. Bring the whole
scallops to boil in just enough
water to cover, boil for 2 minutes.
then drain we'll. Thicken milk
mixture with a little butter and
-four blended, and stir (more) un-
til smooth. Bring milk mixture just
to boil, remove from fire. add the
yolks of 3 eggs, one at a time, each
lightly beaten. and stir until mix
ture thickens some more. Beat in
l tablespoon of butter, add the par
boiled whole scallops and serve in
deep plates with toasted pilot crack
ers and a dash of cayenne.
Evening star., 1946-07-04
REPORT ON MOVING CAT.

fFrOm Mrs. II. w. r., Arttngt0n.j
To Horatio's many friends and
we'll wishers: The trip from the old
nome to Virginia was arranged from
start to finish from your suggestions.
The letters and phone calls were
boiled down to a highly successful
formula for moving and orienting
cats and I hereby present sketch
of same for the benefit Of other cat
possessed folks.
Two days ahead of operations we
placed an open orange crate on its
side on our porch. 1t contained Ho-
ratios clean blanket well scented
with catnip and he mapped In 1t
several times. Moving day, he had
a skimpy breakfast to keep him
around the house in hopes of more
food. When most of our furniture
was in the van, I gave him a small
saucer of milk in which was dis
solved quarter of sleeping pill.
I then picked him up and backed
him into the crate while my hus-
band fastened the wires securely
(We also had a denim bag with a
drawstring should these arrange
ments 60 awry). For half an hour
he scratched and howled and then
grew drowsy. The trip was accom-
plshed In silence.
On arrival we let him out of the
crate into the bathroom with a
member of the family for company.
After the movers left we closed all
outside doors and kitty was given
the run of the house. He was fright
ened out of his wits but explored
every nook and article of furniture.
The best part of two days was spent
on the window sills getting his bear
ings. During this period, adequate
room service was provided in the
basement.
The third day we put a short
leash and collar on him and kept
near the house. Horatio outgrew his
tlmidlty so rapidly that we had
great difficulty getting him back in
the house. Due to butter shortage
there was none for his paws-highly
recommended for keeping cats near
home.
The fourth day I uttered a prayer
and let him out. He was delighted
and spent the time making short
exploratory trips and dashing back
to the door with a frantic "purr-
cow" to see If I still held the fort.
The 10th day in our new home
finds our old warrior happy and
placid. He has new worlds to con-
quer and each day he sharpens his
claws in preparation for the demo-
lition of the four local tomcats we
see skulking around the edge of the
woods.
Long live RICH!
Editors note. The response to
Mrs. F.'s plea for aid in mopipg
her cat Das so prompt and oper-
aDhelming in Dolume that 1De fo-
/ ured many OF the RCH readers
'oould be interested in hearing
holO Horatio stood the ordeal.
We asked Mrs. F.. for report.
and are delighted that the trans
fer ,Das accomplished success.
fulty-butter shortage and oulJ
Evening star., 1946-07-04
Good Barbecue Sauces

it get really brown. Now ado III
teaspoons of mustard, IL teaspoons
of salt, tablespoons of chill powder
cups tomato juice, dash of sugar
about - cup of lemon juice or vim
egar and y cup of water. Let all
these ingredients boil together for
10 minutes. then use lavishly to swoh
or baste the meat.
|. If you are broiling small chickens
over the Goals this sauce is a good
one to use:
Cream u cup of butter - you
MIGHT just have some, you know
add the juice of a lemon, l cup OF
vinegar and salt and cayenne tc
taste. Shake in a few drops OF
Worcestershire sauce. Baste the
chickens with this before they start
to cook and again every time they
| are turned.
Evening star., 1946-07-04
Vegetable
Vagaries

If there is ever a bit OF the artist
IN US. out 1t comes when summer
nils our markets with bouquets of
young, fragrant, fresh vegetables Of
every variety. All kinds Of COM
binations tempt the appetite:
!. Fresh broccoli and fresh cauli-
flower, freshly cooked and chilled, to
be served with a bowl OF frosty
cooked dressing.
2. Fresh new carrots with fresh
asparagus served with an herb
sauce.
>. New potatoes and fresh green
peas with 4 lemon sauce. You'll
want recipes for these sauces:
HERB SAUCE.
4 tablespoons butter or margarine
u teaspoon dried basil.
Dash red pepper. :
Mix well. Chilli.
LEMON SAUCE.
1 tablespoons butter or margarine
Lemon juice (to mix. -
l teaspoon minced parsley.
Dash garlic salt, to taste.
Mix. adding lemon Juice sufiicient
to make a moist sauce.
FROSTY COOKED DRESSING.
For fresh vegetables, quickly
cooked and chilled.
/ tablespoon cornstarch.
l teaspoon sugar.
Il teaspoon mustard.
l teaspoon salt.
q cup milk.
l tablespoon butter or margarine
l egg.
4 cup vinegar
u cup sour cream.
Mix dry ingredients. Stir in the
milk. Add egg. Cook over hot wa.
ter, stirring constantly until rich
and creamy. Add margarine or but.
ter: add vinegar Mix well. Con.
tinue cooking to smooth consistency
Cool. Fold in the sour cream. Serve
with cooked fresh vegetables, hot o.
cold.
NEW POTATOES.
And with the new potatoes pilins
high on our market stands here ar,
some special suggestions for serving
the welcome "spud" Remember
that new potatoes are more mois
than old potatoes, consequent,
should not be used for baked pota
toes or for mashed potatoes. Will
scarcely any skins, you'll probabl.
prefer to cook them in their jackets
/ l. Cook in Jackets with dash O
caraway seeds.
| 2. Add l onion studded with or
whole cloves.
3 Sprinkle generously with pap
rika, after cooking
4. Put through ricer after cooking
and top with
a. Dash Of powdered nutmeg.
b. Dash Of paprika.
c. Butter or margarine blende,
with dash Of dried thyme and swee
| mar ioram,
Evening star., 1946-07-04

For the week end YOU may be
planning real old-time barbecue
either at a picnic grounds or on
your own barbecue spit or grill in
your back yard, In any event
you'll want to have plenty of bar
becue sauce.
This year it looks as if chickens
will be the main barbecue meat
under consideration - although for
large parties you may choose a tur-
key. In either case, here's a good
barbecue sauce that was invented
by an amateur male chef of my
acquaintance, who prides himself
on his outdoor cookery and takes it
with the utmost seriousness.
Beg, borrow, or buy 2s of cup OF
butter and melt it. Add a couple of
small onions, minced fine; a crushed
Glove of garlic and let simmer until
the onion is just tender. Don't let
Evening star., 1946-07-04
.~ All -Scallops!
Rv the Chef

Once again scallops are to be
found In most Of our hsh markets,
after . wartime absence in many
parts Of the country. This delicate
seafood, with much the taste and
texture Of chicken-only finer-is
usually obtainable in two versions
the large sea scallops and the epi-
curean little bay scallops from Long
Island waters. The latter are, of
course, the most desirable, but are
more expensive and are mostly sold
only by the fancier seafood markets.
1t is interesting that the scallop
we see for sale Is not really the
scallop in toto-it is, in fact, only
Evening star., 1946-07-04

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., 1946-07-04

ing, I submit the following which
Is excellent. One cup oil, / cup
sugar, l teaspoon salt, u cup vine
gar, l Glove garlic. u cup catsup,
l tablespoon worcestershire sauce,
l teaspoon prepared mustard, u
teaspoon celery seed. Combine all
ingredients and shake we'll Recipe
may be cut in half successfully. 1t
keeps indefinitely.
Evening star., 1946-07-04
FRENCH DRESSING

From Mrs. Z. C. X, SilDer Spring. J
French Dressing: One can tomato
soup, u cup sugar, Il cup vinegar
u teaspoon paprika, 2 teaspoons Al
sauce. l cup oil, salt. Beat all to-
gether with egg beater.
From Mrs. w. B. D., SilDer Spring. J
To Mrs. A, B., Washington, re-
questing a recipe for French dress
Evening star., 1946-07-04
FUDGE SAUCE:
STEAM IRONS. COOKERS.


From Mrs. C. d. c., HyattSuIle.)
Here are answers to several ques-
tions asked recently.
Hot Fudge Sauce-Two squares
chocolate, cup boiling water, cup
sugar. 2 tablespoons light corn sirup,
3 tablespoons butter, Ia teaspoon
salt, Z teaspoon vanilla.
Crate chocolate; put into sauce
pan. Add boiling water and heat
slowly, stirring until chocolate is
we'll blended with water. Stir in
sugar and sirup. Heat again to boil
ing and boil until mixture thickens
and sticks together when little is
tried in cold water. Remove from
stove, add butter. salt and vanilla,
stirring we'll Serve hot or cold.
This sauce may be stored in re-
frigerator and reheated as needed.
Very good
Would like to add my comments
in regard to pressure cooker and
steam iron. am fortunate enough
to have both and certainly would
part with neither one. The pres
sure cooker is really a time and
money saver as we'll as the most
healthful way to cook most foods
Have used it nearly every day since
I got it. I also like my steam iron
very much. In contrast to the COM
ments sent in, I believe I would
choose my steam iron if I could
have only one. 1t is just the thing
for ironing rayons and acetates that
stick if the iron is a bit hot. My
iron is the newest one of its type
and adaptable to both dry and wet
ironing. 1t is very streamlined and
completely automatic. 1t can be
changed by the flip Of switch from
vet to dry ironing and weighs just
i4la pounds.
From F. w, Riperdale, Md
Fudge Sauce-Two squares @
ounces unsweetened chocolate, Is
ounce can of sWeetened condensed
milk, Is teaspoon salt, 4 cup thin
hot milk or water.
| Melt chocolate in top Of double
boiler. Add condensed milk and
stir over rapidly boiling water
minutes, until thick. Remove from
heat and stir and add salt and hot
milk or water, amount depending on
consistency desired.
Evening star., 1946-07-04
From Mrs. J. J. L.,
HarriSonburq, Va

To Mrs. A. H. E., Alexandria and
Mrs. C. H. O.. Washington in regard
to African violets. Be sure to get
a copy of a booklet from Ladies
Home journal, Independence
Square, Philadelphia, Pa, entitled
African Violets." 1t is well worth
the thin dime it costs. Very in
formative as to care. etc, Of healthy
as well as diseased plants. This
booklet states there is not yellow
African violet due to lack Of pig
Evening star., 1946-07-04
SCHEDULE REQUESTED?

(Fron, H. r. B., Washington
Every evening after a hard day
in the schoolroom, I lie on the dav-
export and while my dinner cooks
enjoy your column. I feel guilty
getting so much and giving so little.
I shall add my two cents worth,
take it or leave it!
I have been reading about the
marvellous time schedules. How peo-
pie fit each item into each hour
of the day, taking time out for
relaxation. rest and the daily i'm
provement of oneself to keep young
and beautiful and 'glamorous. Well
through all Of this, have wanted
to write in for advice on how to
care for a six-room house. keeping 6
it perfectly clean and attractive
have time for grooming myself
cooking special diet shopping
for hard-to-get food, tutoring q
child in remedial reading" plus
my full-time position in the public
school, teaching subnormal children
Besides this I spend two hours
daily on streetcars, have church
activities, write some bad poetry
and the rest that goes to make up
shall I say, a well-balanced life
VIII some kind, thoughtful person
please send in a daily schedule fol
me? I shall be deeply grateful
Do not say it can't be done for II
has been done, dear ladies, fol
20 years, but I think perhaps there
may be more efficient. up-to-datt
schedule that I shall be willing tt
try.
Evening star., 1946-07-04

satisfaction
grandchildren And readily
mill
of chocolate fovoHn delicious
milk shake be made
"odts" milk shake offers include
will
freshn mi
Chocolate milk tablespoons large
shaker
Top wthce ondsen Serv2t
Evening star., 1946-07-04

From Mrs. A. B., Siluer Spring.
On the care of African violets: ]
have a plant which is about
years old and still blooms constant
lv. I think the plants need gooc
deal of water. The pot should be
set in a good size dish and water
should be kept in the dish all the
time. Do not pour water on the
leaves
Evening star., 1946-07-04
Readers Clearing House
TOMATO SOUP SPICE CAKE.

TOMATO SOUP SPICE CAKE.
From 1t. A. c. c., Washington.J
. One-half cup shortening, l cup
sugar, l. can tomato soup, pour in
about % of can. To soup left in
can stir l teaspoon baking powder.
Add to other ingredients y tea
spoon cloves tscanD, y teaspoon
cinnamon, y teaspoon nutmeg, "a
teaspoon salt, cups -four, a good
y cup raisins, y cup walnut meats,
Bake q to hour. Oven about
$50 degrees. Frost with butter
icing or cream cheese icing.
From Mrs NJ. r.. Takoma Park
Tomato Soup Spice Cake-One-
half cup shortening, ! cup granu-
lated sugar, l egg yolk Cnuts and
raisins or dates may be added
Add l teaspoon soda to l can
tomato soup Blend together ia
cups flour, y teaspoon all spice, l
teaspoon cinnamon, l teaspoon nut
meg, teaspoon baking powder, last
fold in / beaten egg white. Bake
in moderate oven for 30 minutes.
X X
POEM?
From A. G. E., Gaithersburg, Nd
Will some one kindly send in the
poem When They Cut Down the
Old Pine Tree?
X
NIGHT BLOOMING CEREUS;
AFRICAN VIOLETS.
From Mrs. NJ. L. c., Ber1Uyn, Md
In reply to Mrs. C. H O., Wash
ington: Night blooming Cereus is
kind of cactus with beautiful
large fragrant blossom. 1t blooms
only at night, hence the name. We
had an entire hedge of them in
Honolulu, and the perfume at night
combined with the beautiful flowers
in full bloom in the moonlight was
taste of Heaven. You would prob
ably have to get your plant from a
florist. 1t could be put outside for
the summer months, then taken in
and kept in a warm place during
the winter. A friend Of mine in
Richmond has plant and it bios
SONS very successfully in the the
house during the winter.
Can some one advise me about
my African violet? 1t won't bloom
keeps getting new leaves very SLOW
ly, but no blossoms.