davidaulloa/AmericanStories huggingface dataset:
Evening star., 1947-07-31
By Violet Faulkner

ing plate and meat tenderizer. You
can use 1t in frying bacon, sausage
or chicken, for pan broiling steaks
or chops. A pan full OF breakfast
sausages are easily turned all at the
same time just by moving the heat
ing plate a little to the right or
left. But do not press down; the
natural weight of the top will not
pierce the sausage. It's completely
self-basting, saving in time when
you're frying chicken. See it dem
onstrated in the housewares section
of the local stores.
x X X
HERE AND THERE: Frozen food
users will welcome the news that
the National Association of Frozen
Food Packers, at its recent conven-
ton, took the first steps to adopt
uniform descriptive terms for labels
by passing a resolution calling for
descriptive labelling Of frozen foods.
Summer weather is quite apt to
make cream turn sour sooner than
you had planned. Use it to stuff
tomatoes. Scoop out tomatoes,
sprinkle with salt, invert on plate
and chill. Then combine shredded
raw spinach, the sour cream and salt
and pepper. A vacation hint
worth remembering about your re-
frigerat tor: When you are not going
to use your refrigerator for. an ex-
tended period, turn it off: remove
Evening star., 1947-07-31
The Chef Saws

center carefully with 0 spoon, being
careful to leave q wall Of cake at
the bottom.
Fill the center cavity with the
cocoa-cream mixture, to which has
been added "a cup Of chopped toasted
almonds. Replace the cake top and
ice all over with the remaining
mixture-shave another " cup OF
toasted almonds and sprinkle over
top and sides. Chill thoroughly for
two or three hours before serving.
Another version Of this dish often
was served by q popular Washing ton
hostess nt formal dinners. The cav
ity Of the angel food cake was filled
with strawberry ice cream. Then.
the whole cake was iced with whip
ped cream. to which q littls brandy
had been added. Whole strawberries
were arranged thickly on top OF the
cake and cream. A ring Of more
whole berries garnished the base Of
the cake. This was delicious and es-
pecially refreshing on hot evening.
The same trick could be done
with vanilla ice cream and red rasp-
berries, peach ice cream and sliced
peaches, black raspberry ice cream
and black raspberries-you can ring
many changes on the theme and
still have q hit dessert,
Evening star., 1947-07-31

Between the regular seasonal
production drop and the high
prices, meat continues to be a
luxury item on your bill-of-fare.
You'll find poultry meat still the
best buy of the week with prices at
approximately the 1926 levels.
It's time to dust off your catsup
and chilli sauce recipes; the market,
30 I'm told, is flooded with home
grown tomatoes. Plenty of cucum-
bers, too, for making pickles. That
reminds me, If you can't find fresh
dill in your corner grocery, they
have it at the large central markets.
This season of the year finds a
wealth of fresh produce available:
Corn, beets, squash, string beans,
peas, limas, radishes, onions, green
peppers, potatoes, and spinach from
Colorado. The local greens are suf-
fering from the hot weather and
you're apt to find them a bit on the
tough side right now. Salad greens,
too, with the exception of water
cress, are scarce and high in price.
The berry crop is practically over;
taking their place are California
piums, Bartlett pears, peaches, seed
less grapes, summer Rambo apples
for pies, and excellent melons
Nothing better to start or end a
meal than a fresh fruit salad, icy
cold.
Don't let the green color at the
stem end Of the summer Valencias
disturb you; the fruit is really ripe,
sweet and full of Juice.
New In the market is self-heat-
Evening star., 1947-07-31
Every Scrap Counts!

When meat prices are high. It Is
important to use every scrap Of the
roast you paid out so many dollars
for. Even the bones should be
cracked and used In a soup pot
There Is no point in putting any OF
1t in the garbage pail until the last
ounce of nourishment and goodness
has been wrung from its very mar
row!
The thrifty French have been do
ing just this for generations. And
with their flair and knowledge of
cookery they are able to make de-
licious dishes out of reheated meats
and meat leftovers. Their secret
lies in the careful preparation of
the cooked meat itself and by the
addition of pungent and Disgusting
sauces.
If the roast you want to use up
has dried out during the day or two
since it first was served, a good deal
of this dryness may be counteracted
by marinating the meat two or three
hours in a mixture made by COM
bining a couple of cups of cheap
cooking red wine, or thinned wine
vinegar, with 2 bay leaves, 2 cloves
or garlic, l sliced onion, salt, pep
per-unless the meat has been
heavily salted and peppered orig
inally-k lemon sliced thin and
u teaspoon each of basil, sage,
thyme and sweet marjoram. Bring
Evening star., 1947-07-31

Of the soup sometimes for variety.
They are, diced carrots, peas, chop
ped string beans, chopped celery, a
small portion Of canned tomatoes,
corn cut off the cob, etc. OF course,
all of these would be added at the
same time as the potatoes. If the
gravy is too thin, one can thicken 1t
with a little flour.
Now I must ask = question or
two. For instance, I buy a or 4
pound roast and, not wishing to
use the oven these hot days, I want
to roast it on top of the stove, just
how do I go about it? In the past
most of my roasts have turned out
such little peewees. It's most dis
couraging. I would really like to
know what I should do. I use a
large, heavy frying pan and sauce
pan for cover. The other question
is, how in the world can I get the
years old, cooked, black, grease
of my gas stove? OF course, I just
rent this parlor-bedroom- -and-sink
or light-housekeeping room, but I
still like q clean stove!
Evening star., 1947-07-31
Report to the Housewife

all food. clean the interior
thoroughly and leave the door open.
If the door is left closed for long
time, stale odor may develop in
the cabinet. .. Next time you bake
a cake make a few extra cup cakes,
then freeze them in your home
freezer in anticipation of unexpected
guests. Frost and decorate with a
butter cream icing, place them In a
carton; label, over-wrap. seal and
freeze. Fruit ices have q
smoother, 9eamier texture, brighter
color and lore fruit favor If made
Of fruit puree instead of fruit Juice.
For puree, the fully ripened fruit, too
soft for canning or shipping, is ideal.
It has the finest flavor and color
and the most sweetness, and 1t Is
easy to press through a strainer.
"The Basic Cook Book" by Mar
jorie Heseltine and Ula M. Dow, pub
fishers Houghton Mif1in Co., Is a
revised edition of their former Good
Cooking" published by the same
company in 1888. In their new book
the authors have included a photo
graphic section of how-to-do-it pic
lures that is a valuable addition,
especially for the inexperienced
culinary artist. The charts on meat
and fish are unusually good, also
the chapter on new, up-to-date
methods OF home freezing. AS q
matter of fact, all the information
on new developments. new methods,
improved equipment, and changed
market conditions makes this book
more than lust another cook book,
Evening star., 1947-07-31

IN that delightful little est. Mar
garet's Cook Book" compiled by
Ethel M. Wyman. Of which I have
told you before. there are any num-
ber Of prize recipes that are rapidly
becoming "musts" In my household.
One Of them, contributed by Mrs.
Kenyon A. Joyce, whom knew well
when her husband was in command
at Fort Myer, some years ago, is
one Of those luxurious affairs that
Is sometimes good for the. soul If
not for the figure.
Mrs. Joyce called It angel Food
Waldorf" with a subhead that re-
marks, " this Is truly out Of this
world!"
First, she says to combine ~
pints Of whipping cream with 6
tablespoons Of powdered sugar, 6
tablespoons cocoa and pinch of
salt. The mixture is chilled for an
hour and then whipped until stiff.
Now take a 10-inch angel food
cake and place it, with the larger
surface at the bottom, on a large
serving plate. Cut the entire top off
the cake. from three-quarters Of an
inch from the top, and cut out the
center to leave a three-quarter-inch
wall Of cake all around. Remove this
Evening star., 1947-07-31
minute or until 1t is we'll blended.
Stir in one teaspoon vanilla. Cool
the icing before spreading it.
RECIPES OFFERED;
HITTDTrCo

RECIPES OFFERED:
QUERIES?
(From Mrs. I. M. McK., Washington.) ~
7 have a recipe for an easy white
frosting that I'm sure your readers
would be happy to have.
White Frosting. One cut sugar
u. cup boiling water (scant), u
teaspoon cream of tartar, l egg
white, teaspoon vanilla, few grains
of salt. Put all ingredients in a
large mixing bowl and beat until,
when you hold up the egg beater
the drops will hold their shape.
(If you use an electric mixer put
on slow first and then gradually in
crease speed. This frosting is
enough, I should say, plenty, for
2 layer 8 inch cake or an 8x8x2
inch cake.
Another recipe that is delicious
just reading it makes my mouth
water.
Apple Pudding-One-half cup
sugar, butter size Of walnut, n cup
milk. cup flour, teaspoon baking
powder, 4 or apples. Peel and
core apples. Slice apples into bak-
ing dish and sweeten and spice to
taste. Cinnamon preferred, Mix
all other ingredients, pour over ap-
pies and bake in moderate oven.
Serve with whipped cream. (This
recipe is very good hot or cold.
If you wish, nuts could be added
to the apples.
Now for bread. Rolls: Scald l
cup of milk, add u cup shortening,
Il cup sugar, IL teaspoons salt.
Stir until shortening melts. Cool
to lukewarm. Add l yeast cake, COM
pressed, dissolved in 2 tablespoons
tepid water. Add all at once 3 cups
flour and additional to stiffen and
handle.
To Store: Grease top, put wax
paper and plate to hold it down and
put in refrigerator. Punch down
every day.
Peanut Butter Cookies: One-half
cup shortening, "a cup peanut but
ter, n cup sugar (wh1te), n cup
brown sugar, egg, " cups flour,
teaspoon baking powder. 4 tea
spoon salt, l cup chocolate bits, l
cup peanuts, chopped. Mix as for any
cookie recipe. Roll in an oblong roll,
wrap with wax paper and chill for
about or hours or until very cold.
Slice and bake in moderate oven.
I'm getting so hungry I'm going
to have to stop, I think, except for
one more.
Goulash: One pound round steak,
l large onion, l can vegetable soup,
g or medium potatoes. Cut steak
in cubes, roll in flour and brown.
Add onion, cut fine, add quite a bit
of water. Let simmer slowly for ~
or 8 hours. Add potatoes, cubed,
at end of second hour. Last, add
vegetable soup and season with salt,
pepper and tiny specs OF bay leaf.
Add celery. cubed, If you wish.
I got the above recipe from my
aunt who, by the way, is an excel
lent cook. She also told me that
she uses fresh vegetables in place
Evening star., 1947-07-31
LINOLEUM RUGS?
UTENSILS. HINTS.

From Mrs. B. F. T., Silver Spring.
Please might some kind reader
let me know where I might locate
nursery pattern linoleum rug for
nv childs room. I think 1t is the
only thing since I can't keep the
waxed floor looking nice with all
her pIaymates coming in to play.
Every few weeks I have been calling
rug companies and department
stores but to no avail.
A word about kitchen utensils.
I have the stainless steel cooking
utensils and think they are the best
ever. There is never any discolora-
ton and so easy to keep like new.
I also advise the double boiler for
it is so usable as two pans. I
have heard through very good source
that stainless steel is the most
healthful cooking wear on the
market.
Helpful hints: When icing cup
cakes, hold bottom OF cake and
whirl around in icing. It's very
QUICK dIlu 6ucCGlfC.
When frying chicken dip in bis
cult ready-mixed instead of plain
flour and season. 1t browns evenly
and has a delicious flavor.
y y
MEXICAN FOODS.
From Mrs. w. w. NJ, Falls Church,
With regard to 81. P. Meg" in
quiry on July II, my husband and
I became very fond of Mexican
food during our war travels in the
Southwest, and have had to resort
to homemade enchiladas, guacamole
salad, tacos, etc. I have cookbook
put out by group of San Francisco
Home Economists scalled "Elena's
Famous Mexican and Spanish
Evening star., 1947-07-31
Spaghetti,
Home Style

Y lb long spaghetti.
lb ground beef.
y tbs. cooking oil or shortening.
large onion, cut fine.
green pepper, cut fine.
u cup celery, cut fine.
Y ID mushrooms cut (optionaD.
2 cans tomato puree. -
Salt and pepper to taste.
Fry onion in oil until it is evenly
Drowned. Add pepper, celery, mush.
rooms and cook covered until they
are tender. Add tomato puree. Turn
fire low. Place on top of sauce the
ground beef which has been formed
into small balls. Cover and simmer
for about 80 minutes. Turn meat
balls once.
Serve this sauce over the freshly
cooked spaghetti. Cook spaghetti in
boiling salted water until tender
Drain. Serve with grated cheese
and meat balls. Serves 6 to 8.
Evening star., 1947-07-31

This luscious looking cake is made with cocoa.
SUNDAY.
Consomn1e Madrlene
Roast Lamb Riced Potatoes Crazy
Yello,D Squash Rd1O Spinach Salad
Chocolate Cake Iced Coffee
Chocolate Cake.
cups sifted cake -four 4 cup butter
/ soda IN cups sugar
teaspoon baking powder eggs .,.- ..
u teaspoon salt N IaoeSpooiS "I1'e 'Afeeoi
"a cocoa Guy nilA
baking powder salt and together cream
+er and add sugar gradually thoroughly Add
At time beating after each addition Add vinegar
to stirring rapidly Add flour mixture to creamed
mixture alternately with sored milk Add vanilla Bake In three
moderate $3.50 degrees F) Tor 20
to minutes Frost With boiled icing and arrange IN layers
Dot with small pieces of peppermint candy.
Boiled Frosting.
crns sucar whites
/ teaspoon sdi'
3 tablespoons light corn srup teaspoons vanilla =,
stir low
heat until sugar Bring to boiling point Cover
boiling Uncover and boil without STIR
When almost ready
begin to beat with salt Beat until stiff but not Pour
hot % in ane stream beating steadily add vanilla
Continue beating ostng stiff enough to stand peaks
~0o' D'"Ae ~ BY "V."
l. sseShss this ras~ ,--"--~t.4
Evening star., 1947-07-31

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. RefSv GaSueH
Evening star., 1947-07-31
COOKING CLASSES?
IEron1 M. B.. WdShindtOn. J

(Fron1 NJ. B., WaShtngton.J
have recently arrived here from
England and find that American
cooking is very different from the
English way. AS have never made
very many of your dishes and your
ways vary from ours, for instance
in regard to measuring quantities, I
thought I should like to take few
lessons in American cookery.
approached the Potomac Electric
Power Co, who 1 understand do
have such lessons, but unfortunately
they inform me that they will not
be starting them until the fall. about
November. I therefore wondered
whether you, or your readers know
Evening star., 1947-07-31
CLEANING COIL SPRINGS.

from Miss C. c., WaShington.)
Recently while visiting relatives
during vacation saw a new idea
(to me- for busting troublesome
coil springs. Of course the vacuum
does a fine job, but for those OF us
who do not possess one, here 1t is
Saturate a scent dish mop (ob-
tainable at any dime store) in a
good furniture oil, wiring out and
use as duster. OF course, this is
probably not new idea to house
keepers of long standing, but it's
still good if you haven't tried it
before.
Evening star., 1947-07-31

Recipes" which Is put out by the
Dettners Printing House, Inc, OF
San Francisco, Calf. and sells by
mail for $1.35. 1t has every con-
ceivable type of Mexican recipe
which T have enjoyed trying as new
variations of the same old vege-
tables, salads, ETC., as well as their
rather different dishes such as en-
chiladas. It tells you how to make
your own tortillas, too. The inabil-
ity to buy them in northern stores
is the greatest handicap in making
your own Mexican food.
have also received tortillas
packed in dry ice from La Posta
restaurant. Old Mesilla, N. Mex, and
this is perhaps the most salts
factory method OF all If you can
order four or five dozen tortillas
at once. (They can be kept in your
refrigerator wrapped in damp
cloth for 10 days to two weeks.
Here is one enchilada recipe given
me:
TortilIas: One large can hominy,
cup flour, pinch salt. Drain
hominy several hours before ready
to make as you can use less flour,
only enough to hold them together
Grind hominy, mix with -four, then
roll very thin and bake on a grid
die (ungreased). To roll, make small
round balls of dough, fatten and
roll under a thin cloth. Cut with
top of coffee can, loosen from
board with spatula, and pick up with
egg turn. Bake quickly on griddle
like pancakes.
Sauce: Three tablespoons fat, !
medium onion cut fine, / Glove
garlic. l tablespoon flour, 2 table
spoons chilli powder, 3 chilli tepines
dong hot peppers). think plain red
pepper would be satisfactory sub
stitute, water Put fat in thick
skillet with onion, garlic. and the
chill tepines. Cook about minutes.
Mix in chilli powder and flour. Then
add water, about u cups. Let this
cook slowly about 80 minutes or
until desired thickness, then strain.
To put sauce and tortillas to-
gether, drop each tortilla into !
inch of hot fat for just an instant
to heat through but not fry. Then
with pancake turner, put 1t into
the next skillet of your sauce. Re-
move to dinner plate and sprinkle
grated or chopped onion, and grated
cheese. Continue stacking like
pancakes to desired 3-5 level, and
on top of last, put spoonful OF
sauce and place in oven.
I hope this recipe will help Mrs
Meg, If she enjoys Mexican food
however, I am sure the cook book
I mentioned will be most welcome
addition to her kitchen.
From Mrs. r. J. c., Washington.)
To the lady desiring recipes for
Mexican tacos and enchiladas
Would suggest she write Gebhardt
Chill Powder Co., San Antonio, Tex
requesting their booklet, Mexican
Cookery for American Homes" 1t
is free of charge and is quite COM
plete and beautifully illustrated.
Evening star., 1947-07-31
"AMARYLLIS."
from Mrs. J. M. F., Vier

from Mrs. J. M. F., Viennn.)
I enjoy your column very much.
I wonder if any one can help me to
locate a record of "Amaryllis." My
, four young children like to listen to
good music so we bought them a
record player. They have heard
"Amaryllis" at school and hum it a
great deal. We have tried the record
stores,
Evening star., 1947-07-31
REWhatS Cochin [


Lobster NeDburg
Peas Hard Rolls
Pineapple Salad Dessert
Pineapple Salad Dessert
I crushed pineapple cup grated cneese
: nockooe lemon gelatin whipping
! cup
Dissolve gelatin hot grated cheese while gelatin Is
pineapple and cream
which whipped into mold into Individual mods
set in refrigerator bed of salad Serve
dressing if desired.
*Italdn Spdghetti-Honne Style
Tossed Green Salad Bread Sticks
Lin1eIce Iced Tea
Lime
a. c,fn sugar Green colorng
pint Plnch Oh salt
u cup Juice "
Cook sugar salt slowly ten minutes Add to
coorng Pour into freezing
mixing bowl and beat until mixture
refrigerator finish freezing Serves to g.
Evening star., 1947-07-31
OLD DRESS PATTERN?

(Fronn N. H. G., Washington
7 wonder If any of your readers
can help me locate an old dress pat
tern. I am looking for one about
two years old, Vogue Couturier 208,
a suit pattern, size IA or l6. since
this pattern has been discontinued
in the local department stores, the
RCH is my only hope.
X X X X
NON BLOOMING MIMOSA TREE.
From Mrs. T. A. S., Arlipgton.)
I've struggled with a mimosa tree
for seven years to have it bloom and
to date it has won out. This year I
felt sure I could sit back and admire
the lovely blooms but although it has
grown quite big and healthy looking
1t is still obstinate. Could any one
tell me how to humor this tree SO
that at long last it will give?
kk y
TRAVELLING WITH BABY.
,(From. Mrs. E. L. K, Washington.)
To Mrs. A. E. c., in regard to
travelling with baby. Before I started
10 4GA6S WILL SS t-A1OA1t14 0NNJ
I purchased eight dozen worn diapers
from q local diaper wash and ]
Just discarded them as used. Another
thing. by all means take a roll OF
waxed paper as it can be used as
bibs and also instead of rubber
sheets to wrap soiled clothing in. ]
took two quarts Of boiled water in
milk bottles for which I got plastic
covers at variety store and sealed
them securely with adhesive tape.
y X X X
CROCHETED EDGINGS.
From Mrs. r. B. B., T1konad Park J
In answer to Mrs. c. S. T., Wash
ington, request for directions for
crocheting an edge directly onto
dresser scarves, s find that directions
for edging that begin make a chain
can be made directly on the object
by changing that to lone single
crochet In each hem stitch" Some
Evening star., 1947-07-31

of any such classes now taking place
in Washington.
Evening star., 1947-07-31
LOCATING HERRS2

(Fronu Mr.. J. L. T., T1kon1a Park. J
I am In need of some assistance In
the matter of developing an herb
garden. have found that whereas
the virtues of this or that herb are
chanted frequently and with con-
siderable eloquence by the author
of various columns and books, almost
never is any mention made of where
the plants or the roots or seeds
can be obtained.
I have raided the Cathedral Gar
dens and have a good share of what
they produce, but I am in need
cfill of tho items mentioned he1ou
Evening star., 1947-07-31

times 1t Is necessary to chain one
between the single crochet If the
stitches are far apart. I've used
patterns in Star Book number Al,
Edgings, and also J. and P. Goats
Book number 1862, Edgings. The
latter has some that begin by "at-
taching thread" The dolly you refer
to is, 7 think, called Sea Foam.
Directions for this are on page So
(picture on page 2D Of book num-
ber /, Hand Crochet by Royal So
ciety. 1t is printed by Royal Society,
23O Fifth avenue, New York.
Evening star., 1947-07-31
PURSE FROM CORKs?

From Mrs. W. E. c., Washington. J
Can any one tell me how and
when I can find instructions as to
how to go about making a purse
(envelope style bag preferreO out
of corks from the tops of soft drink
caps. I've seen.several beautiful bags
and have been saving caps from soft
drinks for some time. But now ]
can't for the life of me decide how
to put them together.
Evening star., 1947-09-04
81 Dresses
Originally
$14.95 to $22.95

Choose rayon crepe, rayon sheer,
gabardne, tegra in dressy or casual
types side drapes, peplums,
square, round or wee necklhes,
short, y, or long sleeves :. black,
pastels, fuchsia, luggage. Sizes 8,
II, 13, IL to 18. Second Floor