davidaulloa/AmericanStories huggingface dataset:
Evening star., 1946-07-11

However, 1t Is my opinion that the
advantages of the larger cabinet
type would outweight the difference
in price.
iron all flatwork, with the ex-
ception Of Turkish towels-paja jamas,
gowns, slips, underwear, aprons
sport shirts and shorts, all my
children's playclothes (sun suits,
sun dresses and overalls), slacks
and cottage type curtains. I hang
my sheets by the hens and when
I take them from the line l fold
them crossWise once again and
run them through the ironer, folded
in that manner, ironing them on
both sides of the fold and they
look like they came from a pro-
fessional laundry. Your table linens
will come out beautifully with a
minimum of effort I have never
mastered the art of ironing dress
shirts on the machine although
I know it can be done. I have
trouble with the sleeves where they
join the cuff, never being able
to iron them smoothly. I also
hand iron my own and the chill
dren's dresses and blouses.
The most wonderful part OF these
machines is that they are very
easy to operate and you do your
ironing comfortably seated with
proper support for your back. When
you do weeks ironing you have
not only saved considerable time
but you are not all tired out from
bending over an ironing board.
So Mrs. B. P. NICK, by all means
get your ironer If you possibly
can and after a few weeks You
will wonder how you ever kept
house without it.
Evening star., 1946-07-11
By Betsy Cas,ceH
Womens News Editor


garden going we'll into the Fall.
The rule of four to one-at least four
quarts of canned fruit for each
pound of sugar used-will be fol-
lowed again this year by thrifty
Gamers, anxious to put up as
much fruit as possible, and still
save on sugar Per jar this pro-
vides an average of one-half cup
sugar to each quart jar to make q
moderately thin sirup. Using light
corn sirup or mild honey will stretch
the sugar even further. Home
cooks have not fallen for processed
banana products, such as powdered
faxed or dried sliced fruit, accord
ing to reports AS soon as the scarcity
of fresh bananas become less acute
the wartime substitutes are expected
TO fade quietly out of the home pic
ture. .. The peach crop this year
is expected to be the second largest
on record, which was chalked up
last year. Peak shipments from
Georgia should be reaching us this
month, with fruit from the Caro-
linas and California coming along
a bit later, Keep peaches spread
out and cool until they are used,
and, to prevent the peeled surfaces
from turning dark, squeeze lemon
Juice over them. Housewives
have indicated their preference for
eggs with thick whites that stand
up well. especially noteworthy in
Researchers for the
Evening star., 1946-07-11
Gourmet Fare
By the Chef

to the top, puts a lid on the kettle
and lets all simmer for about 3
hours, skimming from time to time.
At the end of the cooking period
he adds two small carrots, about 6
pea pods, a stalk of celery, green
pepper, cut up: two small white
onions and a half Glove of garlic,
and a small turnip, stuck with a
couple of cloves. Also sprig OF
thyme and bay leaf, and salt and
pepper to taste. All this cooks for
an hour, then the soup is strained
through cheesecloth and cooled
quickly, so that the fat can be re-
moved.
After straining the soup he re-
heats 1t and then clears it by adding
the egg white and shell of an egg
combined with 2 tablespoons cold
water He heats the soup slowly to
boiling. then takes it from the fire
and let's it settle, before straining
it again through cheesecloth. He
checks for seasoning and serves it
with 2 or dumplings In each plate.
The dumplings are made in this
way:
He has bought quarter Of cup
of beef marrow from the butcher
when he bought the soup meat He
extracts the blood from the marrow
by putting it in cold water to cover.
with a dash of salt, and working the
blood out with silver fork. To
the marrow he then adds teaspoon
of butter and combines this with
cup of soft bread crumbs. The
marrow and butter have been
chopped small, of course) He
seasons the mixture with salt. pep
per, nutmeg and chopped parsley.
mixes all well and blends in a beaten
egg.
After Touring his hands, he rolls
the mixture in small balls, drops
them in the boiling soup, pops the
lid on the kettle and let's all boil
for about Is minutes. The dump
lings go to the bottom at first. but
rise to the top as they are cooked.
This Is q rich and wonderful soup
and plenty of trouble to make, but
well worth the effort for any special
occasion,
Evening star., 1946-07-11
Report to the Housewife

IUSDA experimental farm at Belts
Vile are hard at work developing
strains OF poultry which lay eggs
with a super-thick white al
coholism Is = Sickness" is the title
of Pamphlet No. 118, by Herbert
Yahraes, and available from the
Public Affairs Committee, Inc, 80
Rockefeller Plaza, New York 20,
N. Y, for 10 cents. IN line with
the present-day tendency to regard
the victim of intemperance as an
i'll person, instead of a bum or GRIM
inal, this booklet states its case with
thoughtfulness and clarity. . En-
bellished by Al Capp's gleeful pen,
the newest recipe leaf1et of the
Cream of Wheat Corp, Minneapolis
l3, Minnesota, is yours, for free, by
simply writing for it. Although 1t
is called NANNY Yokum's Fa-
write Cream of Wheat Recipes"
with the Yokum family depicted on
the cover, happily breakfasting, the
inside pages present recipes spon-
sored by various well-known resi-
dents of Dogpatch. No mention is
made of Salome, which is disap-
pointing one would think she
would at least lend her presence to
the recipe for scrapple! =. A new
iellied madrilene mix is making its
bow-packaged in tiny envelope
that holds just enough to make two
portions. All you have to do is add
boiling water according to direc-
tions, let cool, and set in icebox to
chill. And, of course. you can serve
the madrilene hot, too.
Evening star., 1946-07-11

Philadelphians have always beer
noted for their understanding OF
fine food. The men. especially, OF
that interesting city, have gone into
the matter extensively, forming
gourmet clubs that have become IA
nous in the cosmopolitan world. A
friend of mine, who is member OF
one of the oldest of these establish
ments, has a special dish which he
serves when 1t is his turn to enter
tain the club members-a beef bouil-
lon with marrow dumplings that is
a main course.
He selects pounds Of shin OF
beef and has the bones well cracked
by the butcher. He puts about 3
quarts of water into a large kettle
adds the bones and the lean meat
cut into cubes Fairly good-sized
ones. He lets them soak in the
cold water for almost an hour, then
puts the kettle on the fire and
brings the water slowly to a boil
He skins off anything which rises
Evening star., 1946-07-11

When ready to serve the salad,
unmold it on platter garnished
with lettuce and watercress, and
fill the center with the fruits which
have been marinated in French
dressing. Pass heated crackers with
the salad.
Or you might choose this grape
fruit tomato aspic and its cottage
cheese with chives dressing. Grape
fruit juice is in the jellied mold
and grapefruit sections on top
both from the same can-tangy
and tart to tempt appeties suffer-
ing from the heat.
MIAMI ASPIC.
2 tablespoons unfiavored gelatin.
n cup cold water.
"a cups tomato juice.
cup canned grapefruit juice.
4 whole black peppers.
! slice OF onion.
whole cloves.
/ bay leaf.
Il cup coarsely chopped celery
leaves.
" teaspoon salt.
Evening star., 1946-07-11

A hearty dish, much liked by men
is cabbage au gratin. The recipe
called for bacon, but If that is too
much to expect, the dish can pro-
ceed without it. Well assume, how
ever, that you have a few strips.
Put them on the bottom of bak-
ing dish. Next put in a layer OF
shredded cabbage, sprinkle with salt
and pepper. A dash of curry pow
der goes well, too. Cover with a layer
of sliced, tart apples, next 2 more
strips of bacon, then more cabbage
Repeat until the dish is full, then
pour some dry red wine over all
Sprinkle grated Swiss cheese over
the top, cover this with bread
crumbs, dot with butter, cover and
bake in a moderate oven. Toward
the latter period of cooking, un-
cover the dish to permit the crumbs
to brown.
Sausage fat may be used in place
of the bacon, or bacon drippings
would also do in a pinch.
In the old days, at the then
famous Restaurant Marguery, in New
York, they used to serve specialize
de la maison-hot hors d'oeuvres
The making of these was kept a
prime secret by the chef and his
staff, but after a little home ex-
perimenting I have approximated
them as follows:
Cut the contents of small can
of tuna fish up fine Season it with
salt, pepper, paprika and little
lemon juice. Mix the tuna with
tomatoes, chopped; green pepper
chopped, and Il cup of chopped
cooked or canned beets. Toss a few
anchovies in, too. Put the mixture
into a pan, with some butter, or
substitute, add large dash OF
Worcestershire sauce, and heat
Evening star., 1946-07-11

A good salad is always a pleasure.
and when one is as decorative as it
is tasty. it should be the epitome
of what both the lady and the
gentleman of the house demand in
this type of food.
Take, for instance, a cheese ring
salad, filled with avocado balls,
seedless grapes and segments of
oranges and grapefruit. This is
perfect for a summer luncheon or
supper.
Soak tablespoon of gelatin in
cold water and melt it over hot
water. Add it to 2 cakes of cream
cheese, into which has been worked
a mixture of chopped pimentos,
chopped sour pickles, minced pars-
ley. a tablespoon or so of mayon-
naise and plenty of salt, pepper
and cayenne. Add some chopped
chives, too. if you have them, or
use q little onion juice. Now add
all this to 4 pint of cream
the richest you can find, whipped
as best you can--turn all into ring
mold, and set on ice to harden.
Evening star., 1946-07-11

l teaspoon sugar.
l No. 2 can grapefruit sections
drained.
Soften gelatin in cold water. Mi,
tomato juice with grapefruit juice
and seasonings; cover and simmer
for IS minutes. Strain, add the
softened gelatin and stir until dis
solved. Pour into a 1-quart ring
mold, which has been rinsed in cold
water and chill until firm. Un-
mold, fill the center with grapefruit
sections and garnish with parsley
or salad green's. Serve with chive
cottage cheese dressing.
CHIVE COTTAGE CHEESE
DRESSING.
l cup cottage cheese.
u cup salad dressing or mayon-
naise.
Dash cayenne pepper.
2 tablespoons chopped chives.
Blend the cottage cheese with
mayonnaise or salad dressing. ADD
pepper and chives. Makes IL cups
dressing.
Evening star., 1946-07-11
Recipe Roundup

through. Serve on rounds of toast.
covered with a spicy Russian dress
ing.
This dessert utilizes canned april
cots. You can. of course, substitute
canned peaches, but the flavor will
not be quite as subtle.
Drain the liquid from 2 cans of
apricots, to give you 3 cups of juice
To this juice add y cup of rice, and
let it cook in a double boiler until
soft. Add 4 cup of sugar and a
good dash of salt. Take half of the
apricots and rub them through a
sieve, then mix them with the rice.
Chill and fold in 1l2 cups of cream
beaten as stiff as possible. Whipped
evaporated milk may be substi-
tutedD Mix in tablespoon of dis
solved gelatin, turn into mold and
set. Unmold and garnish with the
remaining apricots.
Southern tomato soup, as 1t Is
made down New Orleans way, is
just about a meal In itself. Okra is
in season now. so try this one with
the first tomatoes from your Victory
garden.
Wash 2 quarts of tomatoes and
put them in kettle with about 3
pints of water. Cook for 10 minutes
and misunderstanding the water for
soup. Press the tomatoes through
a sieve and add to them a cucumber
peeled and cut small, a large onion,
sliced; II okras, sliced; soup bone,
and the water drained from the to-
matoes. Simmer for about hours
and thicken with little corn starch
or an egg when the soup is ready
to serve Season with salt, pepper
and cayenne, and finally, melt in
a tablespoon of butter or substitute
to make it rich and velvety.
| Corn bread sticks are great with
| this one.
Evening star., 1946-07-11

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., 1946-07-11
"PPin.vvorn,:
Can't Get
NY ChiId!"
Better learn the Truth, Mother!

Recent medical reports reveal that an
amazing number of children land grown
ups tool may be victims of Pin-Worms-
often without suspecting what is wrong
And these pests. living and growing inside
the human body. can cause real distress.
So watch out for the warning signs that
may mean in-Worms-especiallyt the ag-
gravating rectal itch. II you suspect this
ugly infection, get JAYNE'S P.W right
away and follow the directions.
P-W is the name Of the Pin-Worm tab
let's developed by the laboratories of DR.. D.
Jayne & Son. after years of patient re-
search. The small. easy-to-take P-W tablets
act in a special way to remove Pin-Worms.
Satisfaction guaranteed or your money back.
Ask your druggist: P.w for Pin.Worms
Evening star., 1946-07-11
Chicken
SOuffle
6 medium potatoes.
2 eggs, separated.
3 tea Spo0nS salt

UlculuUl pOGdtOcS.
2 eggs, separated.
teaspoons salt.
Il teaspoon white pepper.
2 cups diced, cooked chicken.
Il cup blanched almonds (op-
tionaD.
Peel and boil the potatoes ir
salted water. When cooked, drain
and dry well. Mash thoroughly
until potatoes are light and fluffy
Add egg yolks, salt and pepper and
beat until smooth. Add diced
cooked chicken and blend well. Beat
the egg whites until they are very
stiff and fold into the potato mix
ture carefully. Place in a buttereo
casserole and bake in moderate oven
1850 F. for 1920 minutes until
golden on top. If almonds are used
for garnish, blanch and saute them
in a tablespoon of oil. Add Just
before serving. Serves 6.
Evening star., 1946-07-11
PRESSURE COOKERS.

From d. F. R., South Arlinoton.)
I'd like to add my experience with
pressure cookers. have a pressure
saucepan-4-quart size. It's Won
derful. But friend of ours has
a pressure canner and I certainly
wish 1 had that rather than the
saucepan. Besides using it for can
ming it has a rack and additiona
pans that fit right in it. And she
can cook roast, vegetables, dessert
and everything-all at once I've
discovered by experimenting with
my 4-quart cooker that I can cook
a small dinner in 1t first for us 'nC
company by first cooking the meat
then instantly reducing the pressure
and adding root vegetables-plus
beans or beets or cabbage, etc. (cut-
up vegetables wrapped in parch-
ment paper. Plus apples or other
fruit--or a steamed pudding put in
a small glass baking dish that just
fits on top of everything else. It's
fun to experiment. But watch your
timing!
REBUTTAL,S.
From Mrs. M. X. L., Washington.
I am surprised that the tongue
in cheek" reader has wasted hel
time these last three years reading
the RCH-or is she getting some.
thing from it without knowing
what?
Since RICH is for those needing
and giving help, I think it is &
shame to have its limited spac.
wasted with sarcastic criticism
Only helpful criticism deserve.
space. Perhaps Mrs. G. F. E. feel
better now that she has let of
steam. I hope SO.
From D. F. r., South Arlington J
Mrs. G.. F. E. stated she wa!
enumerating certain things for tn,
discomfort Of all" How awful!
remember so we'll my mother saying
Honey, if you can't say something
good about a person don't say any
thing at all"
Mrs. E. said, I'm ashamed o
what the normal male thinks o
women In general after reading
RICH" I don't think that beini
friendly and kind and neighborl,
Is something to be ashamed of
Maybe the world wouldn't be in tn,
mess it is in il there was NOR,
kindness in it.
I've firmly resolved after reading
that critical letter never to pass W
chance to help some one when
can, through the RICH.
(From Mrs. A. C. M, jr., Wash
ington.)
Although I am young mothel
with lots to learn, I hope I nevel
| reach the point when there is moth
ing to learn from women with prob
lens the same as mine. While ou
OF town for year, welcomed RICH
which was forwarded me, and j
was comfort to know my contem
poraries found that it was next tt
impossible to be perfect as house
wife, mother and socialite. A til
Evening star., 1946-07-11
From T. L., Annapolis, Md

From T. L, Annapolis, Md
To Mrs. NJ. J. M. Washington
I can't resist sending a recipe for
a golden cake that is moist
tried this just this week for the
first time and never got SO many
compliments.
Two cups sifted cake -four Cor
cups minus 2 tablespoons all-pur-
pose -four, 1ls cups sugar. 2 tea
spoons baking powder, a teaspoon
soda, teaspoon salt, l teaspoon
grated orange rind, "a teaspoon
grated lemon rind, 2s cup shorten
ing, juice of l medium orange, plus
water to make 2s cup; 2 eggs, un-
beaten. 2 tablespoons juice (don't
add until end of mixing.
Sift flour, sugar, baking powder
soda and salt into mixing bowl
Add grated fruit rinds, drop in
shortening. Add combined orange
juice and water and beat $50 strokes
Scrape bowl and spoon often
throughout entire mixing. Add eggs
and beat $50 strokes. Add lemon
juice and beat so strokes. Bake in
two deep 8-inch creased layer pans
IN moderately hot even (375 degrees
F. 30-40 minutes. Ice cake with
orange and coconut icing or plain
seven-minute icing.
SUGGESTIONS.
From Mrs. NJ. X. L., Washington. J
For new mothers: If your baby
can eat dry cereal let him feed
himself with spoon My little girl
learned to feed herself very well in
this way. 1 often gave her the
cereal and spoon following her meals
and she practiced eating by herself
without so much mess.
For all mothers: I think all
mothers should keep their children
in their own house or yard for
"snacks." When they go outside
with anything from popcorn to
sandwiches (as they do in my neigh
borhood) other children also want
to eat whether they should or not
Sometimes they are given some OF
the food another child brings out
This is good way to spread disease
and form Door eating habits
Evening star., 1946-07-11
ANTIQUE BED.
From Mrs. C. L. Nee, Washington

From Mrs. C. L. Nee, Washington.
In answer to Mrs. C. H. DIS in
quiry about using modern mattress
and springs on an antique bed. per-
haps I can help. We have had the
same experience.
The side rails of our bed were toe
short and far too high. My hus-
band made side rails of two-by-fours
and fastened very low on the posts
with angle irons. The angle-irons
are bolted to the side rails and fast
ened to the posts with long screws
The rails are unfinished but covered
with floor duster of starched white
muslin. The mattress extends over
the rail an inch or so but this isn't
noticeable with the fullness of the
duster Our bed is maple White
ruff1ed curtains, an old blue quilt
over the duster, rag rugs and other
old pieces of furniture make the
room a cozy spot.
I should like to add my expert
ence to the discussion concerning
babies sleeping through their 200
am. feeding. My baby has slept
from 7 to since she was months
old. I never woke her for her IL
pm. feeding, but fed her when she
woke during the night, say at l,
then at or 4. Soon she combined
these two and woke only once dur
ing the night This time got later
and later until she slept clear
through the night.
I haven't noticed any readers
mentioning handweaving I wonder
if any who are interested have ques-
tions or suggestions.
QUERIES?
GOLD CAKE.
from Mrs. A. F. R., Washington.
Have any Of the readers tried
the new apartment sized" small
washing machines? If so, I would
like their opinions on whether they
prefer the type with the motor on
top, or the ore with the motor on
the bottom.
Has any reader tried to make
jam with wild strawberries? If so
with what success? II any one
has a recipe for wild strawberry
jam would they please send it in?
For Mrs. M. J. M, here is a re-
cipe for gold cake, which I have
used often and always successfully
Economical gold cake: Two cups
sifted cake -four, 2 teaspoons dou-
ble-acting baking powder, "a tea
spoon salt, n cup margarine tor
shortening), cup sugar, 3 egg
yoiks, beaten until very thick and
lemon colored, Il cup milk. l tea
spoon vanilla.
Sift flour, measure. Add baking
Evening star., 1946-07-11

power and salt, and sift three
times. Cream margarine, add sugar
and cream till fluffy. Add beaten
egg yolks and beat very well. Add
flour, etc, alternately with milk
Beat after each addition. Add fla
voring, beat we'll. Bake in 8-inch
square pan or bread loaf pan at
$50 degrees for about 60 minutes
This cake is very like pound cake
and keeps well. The beating of
eggs and butter thoroughly is very
important and be sure also cake is
we'll done.
Evening star., 1946-07-11
Readers Clearing House

from your column saved me count
less agony on trips made across the
country with first, baby who re-
quired formula, etc, then later 9
very active little boy. I very much
resent any one CHASING RICH with
a lovelorn column!
From Mrs. D. E. L., Arlington)
I'm sincerely glad that the ma
iority Of your readers are helpful
kindly souls and not of the SNUG
dissatisfied variety exemplified by
the letter from Mrs G. F. E. ]
wonder If she has even sincerely
offered a helping hand to any one
or known the glow OF pleasure
which 1t brings. Or whether she
has ever made even a little mis-
take-and admitted it! Sitting or
the fence of so-called normalcy is
one thing, and rubbing shoulders
with those who are bearing-and
conquering-life'S burdens, giving a
kindly boost here and there, and
receiving help in return-is quite
another. Perhaps the former can
not appreciate the latter because
she is herself such a paragon OF
perfection that she never has needed
help, counsel or advice-or perhaps
she just isn't able to see herself
as other people see her. ! think
you are doing a good job and wish
YOU continued success.
From Mrs. J. K, Washington
Mrs. G. F. E., Arlington, is GER
tainly entitled to her point Of view
but why, oh, why. did she feel it
necessary to make it known TO all
us poor abnormal folks so much in
need of help? I'd suggest that
while perched on her fence of nor
malcy," she engage herself in what
she considers better literature and
leave us "Pollyannas and Doleful
Dorothys" to our fun.
X -
ACKNOWLEDGEMENT.
Information sent in by the fol-
lo1Uing readers has been torDard-
ed to the Individuals for tUhom it
was intended
Mr.. S. S., Seat Pleasant, Md:
J. J. Med, Bethesda; Mrs. A. L.,
Indian Head, Md. M. D., Arlino-
ton: Mrs. F. p. E. T. G., I. c. r.,
Mrs. J. A. Mel, Mrs. T. NJ. s.,
Washington.
Request for the RCH Book-if
and DI1en-hds been filed for Mrs.
N. H. P, Washington.
ELECTRIC IRONERS
From Mrs. H. P. c., Shady
Side, Md
This is my first contribution tc
the RICH although I have followed
1t faithfully since its beginning
But I just could not resist Mrs
B. P. McK's appeal regarding cleo
trio ironers. I have one of the
cabinet type mangles which before
the war sold for $40 at one of the
large mail order houses. At. that
time I could see no difference
between mine and others selling
as high as 5000. 1t has two
thermostat heat controls. high and
low speeds, finger and knee control
lap shelf, collapsible end shelf
clothes rack. and light fixture
to insure sufficient light for ironing
So far as the table models are
concerned. although I am not
familiar with them, on the ones ]
have seen the ironer roll is much
smaller: you would need table
Of the right height to iron COM
fortably, and l am wondering il
they are steady enough. I am not
in position to say whether this
portable model would be satisfac-
tory for a regular family wash
Evening star., 1946-07-11

from your column saved me count
less agony on trips made across the
country with first, baby who re-
quired formula, etc, then later a
very active little boy. I very much
resent any one CHASING RICH with
lovelorn column!