davidaulloa/AmericanStories huggingface dataset:
Evening star., 1947-10-30
The Chef Says

the Drnids. when they lighted flames
IN honor of Baal. The old Romans
had a feast about this lime OF the
wear in honor of Pomona, goddess
of fruits and seeds logical source
of the use of nuts and apples. Eng.
land scotland and Wales developed
through the centuries an astounding
number of customs and beliefs sur
rounding Halloween.
ireland Is in part responsible for
the treat or trick" idea. Olo DOCKS
tell lis that on the night OF OCTOBER
81 the Irish peasants would assemble
with clubs and sticks and marcn
from house to house, demanolng
money bread, butter, cheese, eggs
and so forth for the feast anu woe
to the householder who refused 10
cooperate!
sIambswool" was a famous Hal
lowe'en brew made with roasted ap-
pies mixed with ale. In ancient
Yorkshire, the women baked cake
for every member of the family and
Halloween became known as Cake
Night" In Shropshire they doled
out Soul Cakes" about the size OF
small cookies, lying on top OF each
other, like the shewbread pictured
in the Bible.
In Scotland, cabbage or kale used
to be a highlight-"kail brose," or
cabbage broth, being an INSOFAR
able part of the feast. Cabbages
were used by naughty boys, who
pushed the pith from the stalk.
filled the space with tow, which they
set alight, and then blew darts Of
flame through the keyholes Of those
against whom they had grievance.
Both in old Ireland and Scot
land repulsive-sounding dish
named "call-cannon" used to be a
feature. 1t consisted of mashed
parsnips, potatoes and chopped
onions, into which gold ring was
dropped. The mixture was put in
big bowl in the middle of the
table and the followed out center
was filled with melted butter. Who
ever found the ring in his or her
portion was sure to be married that
year unless already married and II
so, good luck would follow the finder.
Evening star., 1947-10-30
Caramel
Apples
Is to 20 appies.

Is to 20 apples,
2 pounds granulated sugar a
cups,
Scant cup light corn syrup,
22a cups evaporated milk.
Select small apples, free from
blemishes. Wash and dry thor
oughly and stick on wooden
skewers. (Skewers may be deco
rated by winding with narrow
colored Scotch tape.) Put sugar,
syrup and 2s cup of the milk
In q large heavy kettle. Stir to
blend well. Heat slowly until
sugar is dissolved, then boil
briskly to a thick syrup, STIR
ring constantly. Add remainder
of milk slowly, keeping mixture
boiling briskly, and boil to firm
ball stage (242 degrees F.,
stirring constantly to prevent
scorching. Dip apples in caramel
mixture and twirl to get rid of
surplus coating and make
smooth. Place on heavy waxed
paper to set. If coating becomes
too hard for dipping, add a
little evaporated milk and re-
heat. The caramel should be
kept quite hot so that coating
will not be too heavy.
Evening star., 1947-10-30
ANSWERS TO QUERIES.

From Mrs. r. N. L., Alerandria.)
First I want to thank all those
sending in information in regard to
contest magazines and suggestions
for using up small bits of yarn and
what to make for Christmas gifts
for men. The response was very
helpful to me. Thank you very
much, RICH.
I didn't get an answer to my
question regarding stains on glass
curtains, evidently from sooty air.
These do not come out with careful
washing.
Some time ago a lady wrote In
about her child who wants to come
into her bed at night. I've been
mulling over her problem and what
Go you think of this suggestion?
Move the child's bed into your room,
telling him that you are making
this temporary change so that you
can fix up his room without the
smell of paint disturbing him. Then,
with his help and suggestions, make
a family project of doing over his
room. Paint the walls and wood
work, scrub, varnish and wax the
floor, get new curtains and bed
spread and maybe a pinup lamp 10
hang over his bed. There is no
need to make a financial headache
of the project-if you don't want to
go to the trouble of painting, you
might just say you want to give the
floor a good waxing-then scrub 1t,
wax it, let it dry overnight, buff it,
and repeat. Take it slowly, so that
the child spends several nights In
his bed in your room and so that
he is interested in all the things
that are going on in his room. Let
him help you as much as you can
and let him have hand in planning
the color scheme for the room. The
object of all this activity, of course
is to- sanction his presence IN the
room with you for a short while
then to interest him in his own room
so that he will-we hope-return tc
! IL napplly.
For Mrs. j. w. L., Arlington, sug
gestions for homemade Christmas
gifts for children Ito. Scrapbooks
Of cloth-make pages double thick
ness bound around edges, book
bound together, child's name en-
broidered on cover Starch stiff1y
Paste paper pictures on pages. The
advantage of this type of scrapbook
is that when it becomes dogeared
the pictures can be soaked of, the
Evening star., 1947-10-30

Nippy fail days cali for hot stiek-tohe ribs food
SATURDAY,
Vienna Macaroni and Cheese
Spinach
Carrot Strips Celery Curls Pickles
Apple Turnover
Cheese.
u pound macaroni q cups) seasoned medium white
grated sauce
Y pound cheese grated cans Vienna sausage
boiling sated water until tenuer Drain
white Snce
thick slices reserving Combine macaron
2-quart
minutes remain
sausages last 10 minutes of baking servings
SUNDAY.
Hot Tomato Juice
Roast of Pork BroDn Potatoes
Buttered Onions
: Cranberry Cabbage Salad
Bisque Ice Cream MacaroonS
Cranberry Cabbage Salad.
shredded cabbage, crsped teaspoon salt
and dried tablespoons vinegar
tablespoon minced cup salted peanuts chopped
] cranberry relish (opionaD
ingredients together lightly with fork Chill in refrigerator
add before serving Serve
lettuce salad plain relish with the main
dish of the meal BY "Vi"
Evening star., 1947-10-30

There's always rivalry between
Maine and Idaho about their re-
spective potatoes. The Idaho tuber
got off to slow start because some
body began touting them as idaho
baking potatoes" This led innocent
housewives to assume that was the
only way Idaho spuds could be pre-
pared. And were they wrong! For
the Idaho potato can be used in
just as many ways as can its Maine
counterpart.
But, out in Idaho itself, they con-
cede that for some dishes, baking
brings the potato to perfection.
Take for example, their famed
baked potato soup.
The potatoes for this must be
baked especially for the purpose,
until they are crisp without and
mealy within. A quart of well-sea-
soned chicken broth is prepared
Canned may be useO and the in
side of the baked potatoes, still hot,
are diced into the soup, which then
Is thickened with / egg yolk and
poured over 1s-cup of cream and a
tablespoon of minced parsley in the
bottom of a tureen.
Here's fine way to prepare those
nice crisp russett pears one finds
in the markets these days. Let's
call it pears supreme, to be stylish.
Peel 6 pears, but leave the stems
on Make a syrup of l cup sherry
wine, Il cup honey. Glove, a small
piece of cinnamon and teaspoon OF
grated lemon rind Put the pears
in this. adding just enough water
to cover if needed. Simmer until
pears are transparent, then remove
them and cook the syrup down to
rich consistency. Serve over the
pears, which have been kept warm
Whipped cream may be added
but, besides being expensive, 1t Is
gliding the lily. In my opinion.
Evening star., 1947-10-30
Recipe Roundup

Jerusalem Artichokes, which are
neither artichokes nor natives OF
Jerusalem, but a member OF the SUM-
flower family hailing from Italy, are
sometimes a nice change from the
more usual vegetables and, as a
rule, are in the inexpensive class.
In case you are not familiar with
the artichokes' preparation, you
should scrub them well and peel
and dice them in fairly large pieces.
Cook them in little salted boiling
water for about five minutes and
then simmer them until tender
probably about 20 minutes in all.
Drain them and add salt, some but
ter and a dash of black pepper.
Add u cup of cream or top milk to
the juices in the pan and pour back
over the artichokes. Let heat
through again and serve.
If you are one of the many indi-
viduals to whom fried foods are
taboo, don't think you have to give
up the succulent scallop from your
menus. Try scallops in white wine.
A pound OF scallops will do for
four, but If your guests love sea-
food, maybe 11a pounds should be
ordered. Melt tablespoons of but
ter or margarine in a skillet and
add the cleaned, picked, over seal
lops. Stir them over moderate heat
until they are just golden brown,
then take them from the pan and
set aside to keep hot. Add TO the
juice in the pan a little scraped
onion and tablespoon of flour to
thicken. When the mixture starts to
bubble, stir in slowly cup and a
half OF dry white wine, adding pep
per and salt to taste. Let the sauce
cook for 10 minutes more and then
pour over the scallops and serve
with slices Of lemon and parsley
sprigs.
Evening star., 1947-10-30

clean. but have been rinsed with
boiling water. In boiling water also
rinse a tablespoon and your ther-
mometer. From time to time, place
thermometer in the jars OF milk
until YOU find that the temperature
is about 10 degrees. Anywhere
from 108 degrees to 100 is satisfac-
tory. but find that about ITO suits
me best. You should be able to put
YOUR hands around the jar and keep
them there until you count 10 with
out burning. Cooler than that is too
cool. and hotter is too hot, and II
YOU don't have a thermometer, you
are pretty sure to have good luck
merely by applying this test. When
milk is ready, spoon into each jar
about 2 tablespoons of starter yo-
eurt." Mix well, but gently. Put
on lids at once. Meanwhile, on a
table or other place where jars won't
be disturbed, spread out blanket and
place clean cloth near center. Now
place Jars on the cloth, cover with
other clean cloths and wrap blanket
snugly all over. Leave at least 4
hours. You can leave overnight II
convenient. Unwrap carefully and
place jars in refrigerator. When
cold, yogurt is ready to eat. Save
one jar for your starter" I don't
like to use what is left of a jar for
starter, although there is no real
reason for this.
These directions seem long and
complicated, but after you get into
the swing of it, you'll find it no
bother. Actually, you will probably
vary the system to suit yourself
because yogurt has been made for
thousands of years all over Europe
and Asia and probably few people
make it the same way. Furthermore
nv fussiness about having every
thing so clean may not be neces-
sary, but if you have ever lived in
the country and know anything
about milk, you know that it can
get messy and smelly If you don't
lean over backward in washing and
scalding your utensils.
Now for the starter" Yogurt is
started" by the habitual maker
from some she had left from before
T. just as yeast is kept from time to
time. In communities where yogurt
is daily food, If the housewife runs
out or junior eats up all that's on
hand, she sends a cup to neigh
bor and borrows some to start hers
even as you or I would Il hope not)
borrow cup of sugar or coffee, etc
Here In Washington we would
do one of two things. We could
buy jar of commercial yogurt
from any one of the numerous
Evening star., 1947-10-30
By Betsy CassOeH
nNonan,s News Editor

AS vi Faulkner, our food editor, Is
attending a Conference OF FOOD
Editors in New Orleans this week,
I'll try and fill in for her in doing
today's Report"
Looking over local markets this
morning doesn't bring loud cries OF
Joy. AS far as fruits and vegetables
70 there are plenty of them, but
none at what I'd call bargain prices.
Some of the root vegetables aren't
too bad, but even they call for some
careful buying. Quality in most in
stances is cnly fair, so it would repay
the housewife to pick and choose
her purchases.
If you are one of those who say
chang the expense" and shop in
the carriage trade stores, you can
get almost anything you want-such
as globe artichokes, fresh peas,
fresh linas and tomatoes. Although
usually at the start of the season
artichokes are young and tender,
this year most of them seem dark,
tough and woody. Persimmons are
another case in point-here they
are, but so green that they are not
to be recommended. Honeydew
melons are pretty good, and pine
apples have been sweet and juicy.
Apples, of course, are rated among
the best fruit buys at this time.
Seckel pears from California are
good, too. as are Bartletts and the
firm -f1eshed BoscS. Avocados are
coming from Florida, and are the
shiny skinned type that I find have
an especially delicious texture and
favor.
Cucumbers are very scarce. There
are plenty of potatoes OF all kinds,
lots of onions and several types of
greens. Oranges are coming from
both California and Florida, the
latter are least expensive, but the
iuice is pale and sour. The cabbage
family, including caulif1ower, broc-
coli and Brussels sprouts are good,
safe buys.
AS far as meats are concerned, I
can only advise you to study the
food ads in todays paper and work
out your weekend menus accord
ingly. One difficulty with having
Tuesday designated as the meatless
day Is that in most families that
has always been the night to polish
off the remains of Sundays roast
rather than have to use it up in
quick succession Monday night, or
risk keeping it over for Wednesday.
Fish, however, is probably your best
bet for Tuesday, and there is plenty
of it available-but prices are, nat
urally, rising with the demand. If
you can plan to serve shellf1sh one
day in the week and regular fish
another day, that gives you two fish
days without "sameness" and helps
you to stick to the letter of the
Presidents request for food con-
servation, instead of just eating
poultry on Tuesday and meat on
Thursday.
And don't overlook cheese in your
plans. The cost seems high, but, re-
member, little cheese goes a long
way and it Is a splendid food. Now
that our domestic supplies have had
q chance to age a bit, some excel
Evening star., 1947-10-30

Let's stop q bit and pay tribute
to Hallowe 'en, as is customary every
year In this column. One Of the
oldest of festivals-it had its begin
ming in the time of the Druids-lt
has had various titles, ranging from
"All Saints Eve" and "All Hallows
Eve" to "Nutcrack Nights" and
"Snapapple Nights" Nuts and
apples are practically synonymous
with Hallowe 'en, but in some locali-
ties cakes, breads and parsnips were
Just as important.
The Halloween bonfire Is q direct
descendent of religious bonfires of
Evening star., 1947-10-30
Attention.!

We have a three-way food
problem-the high cost of eat
ing-keeping our own well fed
and sharing with the world.
What are you doing about it?
The Red Cross Food Costs
Workshops are helping many
women solve these difficult
problems satisfactorily. Glasses
are free. To register, all you
need to do is call Hobart $500
and ask for Nutrition Service.
A class is starting Wednesday,
November 5, at 10 am. to IL
at the Walsh house kitchen,
2O20 Massachusetts, avenue NV,
and will continue Wednesdays
and Fridays until November 21.
Evening star., 1947-10-30

I find myself with very little time
to prepare anything but sandwiches.
Perhaps some one has recipes that
can be prepared at night and heated
again at noon, or which can be pre-
pared While the washing is being
done. I would prefer meatless
recipes, as we try to limit ourselves
to meat once a day and my husband
hasn't too good an appetite until
evening.
QUERIES?
From Miss M. J. M, Washington.)
Can some one tell me the name
of a cotton mill In North Carolina
where I can buy q bolt Of tobacco
cloth? That's cloth lighter than
muslin and heavier than cheese
cloth that can be- used for making
criss-cross curtains.
Also does any one know a way
to prevent trunks and other luggage
from becoming mildewed and smell
ing musty when stored in a base
ment.
POPOVERS.
(From E. A., Washingto1,.)
For Mrs. E. L. c., Washington.
Your recipe for popovers is exactly
the same as mine, except for filling
of muffin tins and length at oven
temperature. Try preheating your
muffin tins before filling with bat
ter and fill to two-thirds full. Bake
in hot oven $50 degrees for 20 min
utes, then at $50 degrees for Is or 20
minutes.
AS I understand it, in popovers it
is the expansion Of the air beaten
into the eggs which causes the pop
overs to rise or pop" and so no bak-
ing powder is needed.
X X X 4
HIGH FOOD PRICES.
(Fron, Mrs. E. w. K, Alerandria)
The most urgent problem facing
the housewives of America today Is
not the length of skirts nor what we
might have time to listen to over
the radio but how can we bring
food prices down so that we might
some day have new skirt and get
that old radio repaired.
What is the trouble? Is our
method of distribution from the
farmer to the consumer at fault?
Is our Governments purchases of
foodstuffs keeping prices up? Is
our Government stockpiling foods? ?
Do you know the answer? don't,
but I'm going to try to find out.
Why don't you join with others
and make a vigorous and sustained
drive to force the next Congress
to consider and reduce the high
cost of foods?
Write President Harry S. Truman
Write the Secretary of Agriculture
Mr.. Clinton Anderson. Write in
fiuential Senators and Represen-
tatives. Ask others-many others
to write the same selected Congress
men. Ask your PTA, your church
organizations, your bridge club, etc
to write. Write your families and
friends in other states and cities
to start an organized movement
there.
None of us are satisfied with the
condition of the food situation, sc
let's crystalize public opinion and
force legislation that will save some
thing for the homes we want to
build and something for the edu-
cation of our children.
Evening star., 1947-10-30
RUG FROM NYLONS
POEM OFFERED.

From E. o. K, Washington.)
In response to Mrs. H. MS request
for directions to make a rug out of
old nylon stockings, an easy way
to do this is to cut the stocking in
one continuous strip, around and
around from top to bottom; tie to
strip from another stocking, contin-
uing as length requires. Prepare
three strips and braid loosely. Form
a small solid circle and sew in that
form, continuing to coil the braid
around itself until rug of the size
desired is formed. BY elongating the
center into an oval, an oblong rug
can be formed.
In response to Mrs. A. G. LIS re-
quest for the poem for Halloween:
It is one of James Whitcomb Riley's
poems for children. I have it In a
j. w. r. reader that shows copyright
dates from 1888 through 1915 along
with such others as "The Raggedy
Man." "Our Hired GIRL "Ihe Cir
cus-Day Parade" "Out to Old Aunt
Mary's" and THE Name of Old
Glory" Here is another appropri-
ate to the season:
WHEN THE FROST Is ON THE PUNKIN'
When the frost is on the punkin' and the
And you hear the Eyouck and gobble Of
the struttin' turkey-cock,
And the clackin' of the guineys and the
cluckin' of the hens.
And the ROSTERS hallylooyer IS he tip
O. ITS oti thens S 'H the times times feler is a-teein'
With the risin' sun to greet him from a
As he leaves the house, bareheaded, and
! goes out to feed the stock,
When ths frost is Sc on 1.-THE the Dunkin and
They,s something kindo' harty-like about
When the heat of summers over and the
OF course we miss ahs the the flowers ana the
And the humble Of the hummin' birds
| But the airs so appetizin: and the land
scape through the haze
OF a crisp and sunny morning OF the
airly autumn days
Is Pictur' that no painter has the col0rin
When the frost is on the punkin' and the
| folders in the shock.
Then your apples all is sethered, and the
ones a feller keeps
| Is poured around the celler-hoor In rec
and yeller heaps.
| And your cider-makin's over, ana your
wimmen folks is through
With theyr mince and apple butter, ano
| theyr Souse and sausage; too!
I don't know how to tell it-but ef sich
AS the Angels Wantin' boardin', and they {
call around on me
! I'd want to 'commodate email the
whole e-indurin' flock
When the frost is on the. punkin' ano
| the folders in the shock!
| * + X
STEREOSCOPE SLIDES?
from Mrs. C. r. B., Washington.)
Can some reader tell me how I car
get some pictures to be used in ar
old "stereoscope" The double pho
tos that show third dimension.
would appreciate such information
/ X X X X
QUICK LIGHT LUNCHES?
From Mrs. L. E. G., Arlington.)
Can any one give me suggestions
for quick light lunches? My hus-
band comes home for lunch, and
too often, especially on wash days
Evening star., 1947-10-30
BABY WHO WANTS MOTHER.

I I
For Mrs. ID. H. c., whose 9-month-
old baby cries every time mother
disappears. Your baby is old enough
to enjoy peek-a-boo and simple
songs. Play peek-a-boo around the
corner of the door for a while as
you leave, lengtnening the intervals
between peeks until the baby gets
used to the idea of your disappear
ing and considers 1t a sort of game.
During play periods, sing songs to
the baby, one or two that seem to
strike her fancy. Do this during
her happy times and get her to
join you if possible, even If 1t isn't
very tuneful. Then when you leave,
go away singing, and, If possible,
sing while you are out of sight SO
that she will know approximately
where you are. Possibly, too, the
toys you have given the baby are
uninteresting to her At 9 months
most babies enjoy putting small
blocks into a tin cup, or an empty
cardboard box, or talking into a
box to experiment with echoes and
different sounds, or in crawling
from object to object (put baby in
the center of crib or pen, and a
toy In each corner). If the baby
likes noise lightweight pan lids
are enjoyable play materials, for
as long as you can stand the din,
or a pan and large cooking spoon.
AS the child becomes more resource
full in her play she will become more
independent Of you.
II y X X
RECIPE FOR YOGURT.
From Mrs. w. S. My Washington
I am pleased to be able to furnish
information to Mrs. M. B. H., Ar
nngton (and to others interested)
concerning a recipe for yogurt.
First of all, provide yourself with
the following materials and keep
them strictly for making yogurt
This will help you to keep them
|scrupulously clean, which is an all
important rule: Pint glass fruit jars
with lids (but not rubbers) and pref
erably with wide top, though not
necessarily SO; large pot with lid
Il use an enamel one; 2 or 3 clean
white cloths or dish towels; ther-
mometer of the candy or dairy type;
clean wool blanket.
To make one quart of yogurt: Put
a quart of fresh milk Irregular pas
teurized, homogenized or skim milk
according to your own preference;
use skim sometimes because of fewer
calories) into pot and cover. Place
over low heat so as to prevent scorch.
ing the milk. Allow to heat until il
5oils up well once. Remove from fire
and allow to cool bit. Pour into
glass fruit Jars which are not only
Evening star., 1947-10-30
! lHWhatS Cochin
FRIDAY.
GRAPEFRUIT Juice
Fried Scdllops Tartar Sauce
Glazed Sweet Potatoes CauHfo1Oer
Blueberry Mu61nS DANISH CuStdTo

2-o,nce nackape frozen bueberries teaspoon salt
(defrost and drain y
axe flour
teasnoons baking powder "a tablespoons butter
Aour then and baking
powder eggs separate bowl add melted butter and milk
Add TO flour Lightly and fold into batter
Handle batter as possible Fill creased muffin tins 1u
bake in hot oven degrees Is to 20 minutes
Evening star., 1947-10-30

book washed and starched, and new
pictures pasted therein. Children
find it easy to turn the bound pages,
too.
2. Personalize purchased socks,
washcloths, towels, etc., with child's
initials, or embroider flowers or
other motifs on them.
3. Bibs for infants, aprons for
mothers little helper" (make
mother one to match.
4. Suspenders for boys or girls out
Of felt. Be sure you get the correct
measurement from waist over shoul-
der, cross in back to waist. Add a
crossbar in front. Add gay decora-
tions with wool yarn.
S. Make giant Christmas stockings
from red oilcloth, bound in white
and with a loop for hanging, with
child's name written with white
paint. Stuff with tiny toys, boxes
of raisins, candies, nuts. Tell child
to save stocking for next year.
In closing, may I say long live
RICH, and welcome to the men in
our column!