davidaulloa/AmericanStories huggingface dataset:
Browning chief., 1947-05-23
Conservation Need

VOuStEVdrIUn NItu
About 100 million acres of land
still in cultivation have been serious
ly impoverished by loss of soil; and
about 100 million acres more of cul-
hvated land are being depleted of
productive soil at an alarming rate.
Browning chief., 1947-05-23

For sale-1933 Ford tu or
sedan, good rubber. Contact
Robert E. Harwood, Rural Route
2, Waller.
Browning chief., 1947-05-23
CUT PRICES ON
ALL ALTERATIONS

Remaking of two and three
piece suits SIS.
Dresses shortened, plain, SOC
and 75c
Dresses pleated and setting of
pleats, price based upon size of
pleats.
Trouser pockets set in new 75c.
Trousers shortened, plain, SOC;
cuffs 75c.
Top coats, plain hem 81; short
ened if cut $1.5O.
Also repairing of fur coats.
Workmanship guaranteed 100
cent.
Agnes Wilson
Aubert Rooms Room No. 1
~>>>>>>%ss>s4>$ese<e%se%%S
Evening star., 1947-09-25
By Violet Faulkner
Food Editor.

FUUQ GoltoI.
student help himself. Time is al
lowed for individual conferences
for practicing dispensing tech.
niques, for question and answer
periods.
So the next time you 60 into q
soda fountain and order a Merry
Go-Round Banana Split" CLAM
our soda" a Chocolate Chip New.
port" or a "Sip-Sickle." think OF
the planning behind It'll
incidentally, you know you can
make up fancy sodas or sundaes
for parties at home right from the
ingredients you'll find on your pan
try shelf. There are jars Of top
ping you can buy for your take
home ice cream package such as
whole black cherries. fruit salad
frosty fudge or tango pineapple
But those lovely jams and pre-
serves you put up during the sum-
mer make equally good toppings
With a little imagination you can
probably create an original master
piece of your own.
y. X X
HERE AND THERE: Do you have
trouble with salt clogging or cor
roding in your salt shakers? New on
the market is one guaranteed to do
none of those irritating tricks. Be-
cause of the construction, salt and
Pepper will remain dry inside the
moisture-proof body. regardless Of
the weather or the climate in which
you reside. The patented rubber
valve seals out all moisture, at the
same time prevents spilling. The
combination shaker, one end con-
Evening star., 1947-09-25

impossibility. But here are 2 alter
nate methods: Make fruit gelatin
as usual, but whip when sirupy and
after it is whipped, fold in whipped
cream or whipped evaporated milk.
The evaporated milk Is an old
standby of mine and gelatin made
with it las above) is delicious. I
suppose you COULD just fold the
whipped milk or cream right into
the sirupy gelatin (without whip
ping the gelatin) but prefer
whipping both.
The other method is to use plain
unfavored gelatin, and use milk in
stead of water. Then. Of course,
you must add your own havoring
and sugar. Fruit flavoring extracts
may be used, or vanilla or chocolate
or maple, etc. but don't use fruit
juice with milk, unless you use the
former method of letting it get
sirupy and adding whipped milk or
cream.
Most gelatin manufacturers put
out excellent recipe books for the
asking Just write to the address on
the package Of gelatin.
A note on whipping gelatin and
evaporated milk. Let gelatin be
almost set, then put pan in ice
water and whip hard with mixer or
rotary egg beater until light and
fluffy, and about doubled in bulk
Then chill quickly. For evaporated
milk, put in ice tray and freeze till
almost solid. Break up in a bowl and
beat hard and quickly, with bowl in
ice water. Add sugar If desired
after it is stiff. 1t increases about
8 times in bulk, that Is, u cup will
whip up to about / cup, so have a
bowl big enough. 1t is better to whip
in several rather small amounts un-
less you have a very powerful cleo
trio mixer. Beat up \ to u cup
and put in ice tray to chill while
you beat up more. Do not over
whip, as it will go back" to plain
milk and must be frozen again be-
fore 1t will beat up again. And
always chill very quickly after you
have finished the beating. It goes
back" much more quickly than
cream. A teaspoon or less of lemon
juice added after the milk is fully
Evening star., 1947-09-25

Stir until mixed well. turn into a
euttered pan and bake for about an
hour in a moderate oven, until
golden brown. Serve hot.
Sweet Potato Pone" as a dessert:
Cream "a cup brown sugar with Y
cup butter or margarine and add
to this l cup grated raw sweet
potato. Stir in IL tablespoons sherry
and u tablespoon rosewater and
season with dash of mace, nutmeg
and cinnamon and q teaspoon OF
ginger. Now add u cup molasses,
4 cup milk and tablespoon or so
OF orange marmalade. Beat al well
together and turn into a buttered
baking dish. Bake in q moderate
oven for about an hour and
quarter. Serve hot, with cream OF
hard sauce.
The use Of rosewater in many
Southern dishes is interesting. 1t
gives faint and subtle flavor Of its
own and also smooths and blends
the other ingredients together. You
undoubtedly can find rosewater at
any good druggists and it will pay
you to experiment with it bit. One
Of the finest fruit cakes that ever
came out Of the South lists rose
water as must" in its ingredients.
1t is a pity its use is not known
better In other parts Of the country.
Evening star., 1947-09-25
Report to the Housewife

Do you ever wonder what goes on
behind the scenes Of . large
merchandising concern? I have
reference to food merchandising
hot the clothes industry, and In this
particular instance, to the merchan-
Using Of ice cream.
I attended an open house" at
The Ice Cream Merchandising In
etitute, Inc, the other day, and dis
covered several things that were
interesting to me and, think, will
be to you. When a new ice cream
sundae is announced at your neigh
borhood soda fountain, for example,
have you ever given any thought as
to how or why that confection came
into being? These things don't 1ust
happen without careful planning
ahead of time.
AS far back as 1887 short courses
were held to train statesmen and
merchandisers in the ice cream in
dustry, but now for the first time a
real training school has been estab-
lished. The men and women come
from all over the United States and
Canada to take this intensive two
week training course. The classes
are held to a maximum of 20
students; the object of these classes
is designed to equip them to go back
to their respective retail dealers and
help lift the level of service at the
retail soda fountain
The student goes through an
aptitude test when he enters the
school; a consultant in personnel
administration will then, on the
basis of the tests, explain to each
student Gin private) his abilities
aptitudes, strengths and weakness
AL this Is designed to help the
Evening star., 1947-09-25

, tanning salt and the other pepper
would be a handy gadget for the
lunch box, picnic basket, or camping
kit. Crumbled potato chips
help increase the volume of food !;
fine, too, for sprinkling over cas-
serole dishes or serving with hot
soups or stews. Try the chips with
a bit of grated cheese spread over
them and then Drowned lightly in
the oven. Nice with oyster stew
of an evening Teen-age gath
erings call for refreshments, and
what more popular than pop corn?
Buy the white or yellow giant hulless
kind. This is made especially for
home popping, has no irritating
hulls and is entirely free from hard
centers. 1t pops big, delicious flakes
that are crisp and tender. 1t will be
hit with the whole family. .
To make dull or tarnished gold
jewelry look like new, rub 1t lightly
until bright with a toothbrush that
has been dipped first in ammonia,
then in baking soda. The
small pullet eggs are due to be
plentiful and reasonable in price on
the early fall market. A few OF your
recipes may need adjusting when
you use the smaller eggs. Where
thickness depends on the amount of
egg used, as in custards, more eggs
will be needed, If the recipe calls
for eggs increase the number to 4.
Measure the egg whites for angel
and sponge cakes, good proportion
to remember is l cup of egg white
to each cup Of flour. No need to
change the recipes for wafnes, grid
die cakes. mullins, plain cakes or
cookies.
Evening star., 1947-09-25

little boys to a dog fight, clinging
to our hands and skirts and asking
what we have In our shopping bag
for them to do. Soon We have them
seated at their round table In their
little chairs and unless there are
several little ones who cannot un-
derstand the story which the larger
ones want read to them, we read.
But the little ones interrupt, as wee
ones do all over town! and we have
usually to resort to some other
form of entertainment, such as COL
oring, which can amuse also the
youngest ones. Another worker
would be welcomed.
Sometimes, STORY Lady! Story
Lady," is shouted from some dis
tant room, and when we track down
the voice, an eager little youngster
in a crib or bed, says plaintively,
"I want something to do" So we
bring the something" but all along
the corridor are eXpectant faces
Evening star., 1947-09-25
The Chef Saws

Down in that source Of some of
the finest cookery in the world
Charleston, s. c., there long has
existed two schools of thought
about delicacy native to that city
the sweet potato pone. Some of the
lovely ladies who preside at lavishly
laden tables insist that the pone
should be served as a main course
dish, sweetened or unsweetened.
Others contend, equally strongly
that the pone is a dessert and should
be allocated that position on the
menu.
Having two very good friends in
Charleston, who take opposite sides
on the pone situation, ventured
to ask each one for her version of
the Southern delicacy. Mrs. A. has
furnished me with the recipe she
uses for serving the pone as a main
course dish; Mrs. B. contributes the
dessert version. You might be inter-
ested in trying them out for yourself
Sweet Potato Pone" ass main
course dish: Pare and CRATE 3 large
raw sweet potatoes. Add to them a
pint Of boiling water and mix we'll
until nice and smooth. Season with
a very little sugar, a teaspoon of
salt, u teaspoon of black pepper, a
tablespoon of allspice, u cup butter
or margarine and little nutmeg
Evening star., 1947-09-25

other chapter is on how to use or
cook all the quick-froZen foods
that are now available for the
modern homemaker. There are
recipes and menus for hurry
dinners; for all-in-one dinners; for
brunch, afternoon tea, supper par
ties, on through to what to serve
for a holiday open house.
If you are operating on a two
burner plate. there are suggestions
to fit that situation; If your tiny
kitchenette or trailer does not
include a refrigerator the author
tells you how salad greens may
still be kept crisp and fresh for
"a hours. Questions on the differ
ence between milk, buttermilk, pow
dered milk, evaporated and con-
dense milk-and when to use them
are answered clearly and compre-
hensively.
The one feature Of the book that
will appeal to any one cooking for a
small family Is the size of the
recipes. There will be no need
to divide the ingredients in half,
or even in fourths, to fit the size
of your family-every one Of the
$50 recipes is designed for two
some.
FAR EASTERN COOKERY
BY Elinor Burt. little, Bro,on &
Co.; $3J
For the hostess who Is looking for
something different" to serve jaded
appetites Miss Burt's book is the
answer. Here you will find unusual
recipes from Hawaii, Japan, ST.
berian Russia. China. the Philip
pines. the Indies and the Islands Of
the Pacific, India, Australia and
New Zealand.
The author has travelled extern
sively throughout the Far East COL
lecting the best recipes from each of
the countries she visited She fits
these exotic dishes into almost any
dinner, family style, buffet supper
or barbecue picnic.
Miss Burt is native Californian,
has carried on an active career of
travel, teaching, and study, and at
the present is a teacher of foods,
hostess work, homemaking and
dietetics at Calico High School,
San Francisco. During the war she
joined the WAC and attended the
Bakers and Cooks school at Fort
Devens, Mass, later serving as hos
pital dietician at Lookbourne Army
Air Base.
In her book she describes the ma
tive foods of the country. the eating
habits, a typical menu, and how the
food Is served in its native habitat.
VI.
Evening star., 1947-09-25
Readers Clearing House

each month. Will you not consider
carefully and see If you cannot put
in some profitable time for the little
people at GalInger? And we wish
to say this-no child with a con-
tagious disease is in the wards. The
children who listen to stories are
able to be about and they get In the
busy nurses way. The minute we
appear over the head of the stairs,
some one is sure to spot us and yell
at the top of his voice, Here comes
the Story Lady, and then they ap-
pear from every which way, like
Evening star., 1947-09-25

(Front Mrs. M. B. H, Arlington.)
Would some kind person send in
q recipe for a thick yogurt, made
from a starter of yogurt or some
leftover yogurt, not the bought
culture?
Evening star., 1947-09-25

whipped will retard this, and is good
in some recipes.
My little girl loves whipped milk
desserts, and think how wholesome
and how cheap they are! I fire.
quently whip milk, add sugar and
vanilla and freeze and use as sub
stitute for ice cream. It doesn't need
to be very sweet.
X **
WASHER; SLIPPING ROSES,
BLACKBERRIES?
From D. H., Falls Church,
To Mrs L. S. B., Towson:
I have a new automatic washer
of the aluminum-tub variety, no
agitator. have used it two weeks
and am very happy with its per-
formance.
May I have instructions of slipping
roses and blackberries?
THANK YOU NOTE.
(Fron, Mrs. c. o. c., Capitol
Heights.)
Many thanks to all the answers
to my request for the baby crochet
book.
DOLL FACES?
from Mrs, X. ", Washington
Can any one tell me where can
find some doll faces used in making
stuffed dolls? A club I belong to is
going to make them for Christmas
presents at Gallinger. If any one
can help, please call Atlantic 5285.
+ X X
HELP WANTED!
(From Mrs. L. c.. Washington.)
Through the ever-ready-to-help
RICH, the STORY Ladies" of Gal
linger Hospital pediatrics wards
send out an SOS!
Who is a Story Lady? The chill
dren of the wards gave her the
name. She was one of the women
who 60 one day a week to tell the
little convalescents stories, or to
amuse them in various ways, from
1915 am. to 1870. The work has
been going on now over a year,
under the sponsorship of the Hos
pital Committee of the Washington
Council of Church Women; five
women have gone to the GONZALES
cent wards, each on a certain day
excepting Saturdays. Three Sun
days during each month have had
a worker. OF course, vacation has
interrupted the activities somewhat,
but substitutes have been gra-
cious enough to help out and though
somewhat haltingly, the work has
gone on.
Now, we need TWO women for
each day of the week. and one
woman Cor mani who will take care
of the Sunday afternoon hour, be-
tween 3 and 4, the fourth Sunday of
Evening star., 1947-09-25
New Books on Food

THE COOK IS IN THE PARLOR
BY Marguerite Gilbert Mccarthy.
(Atlantic-Little, Bro1Dn G. Co.;
$3J
Here Is a cook book that seems
especially designed for the person
who enjoys people and loves having
them in her home. Obviously. the
author is just such person; she has
learned through experience that
cooking can be made easy and inter-
tanning fun. AS the name of her
book implies, Mrs. Mccarthy firmly
believes in careful planning ahead of
time so the hostess will be able to
enjoy her own party with no last
minute scrambling. She stresses the
Importance of the relaxed hostess
and advises that guests be allowed
to do likewise.
Particularly timely is the chapter
on the versatility of hamburger;
here are % different ways of cooking
piece of ground beef. There are
recipes for making it the basis of a
hearty meal; to add new interest
to your next cocktail party in the
form of tiny meat balls, crisp and
brown, subtly favored with herbs
and impaled on toothpicks. Or it
may be broiled and dressed up for a
company meal enriched with red
wine. Treated with a little consid-
GRAFTON, she says, the hamburger
can be the foundation of an endless
array of attractive dishes. She ad-
monishes the cook to season it
highly, mix it lightly and mold it
gently
Also featured in the book are the
menus with recipes for every dish
in the meal This will appeal to
brides, inexperienced cooks, and the
seasoned hostess. There is a chap
ter devoted to the men who have a
fair for cooking; the menus are the
good down-to-earth kind that men
enjoy. And last, but by no means
least, are some yummy desserts for
"the girls"
FOOD FOR TWO
BY Ida Bailey Allen. (Garden
City Publishing Co.; $780,
Just married? Business girls,
cooking in a one-room apartment?
Young men batching? Older couples
whose children have married and
flown?
If any Of these categories fit you,
then you'll be interested in Food
for Two.
The chapters on the use of pack
aged and prepared foods are brim-
ming over with tips on mixing
canned soups; how to use prepared
mixes; how to give that individual
touch to cqEmercial desserts. An
Evening star., 1947-09-25
for any help or advice that can
be offered.

**x
COOKING RICE;
FINISH ON PIANO.
(From Miss J. M. j., Riverside
Heights.)
To Mrs. G. D. Med, Mrs. I. r. S.
and others interested in cooking
rice: About six months ago I was
eating lunch In downtown Chinese
restaurant, when 1t occurred to me
suddenly that I was expected to
cook rice for dinner that evening
and I hadn't the slightest idea how
to 60 about it. So I inquired Of my
friend, the manager. He assured
me. first, that he had known how to
cook rice since ne was 10 years old
and his mother taught him in China
and second, that all Americans use
too much water. Here's his recipe
land after all, the Chinese invented
the art).
Wash the rice through about three
waters. or better still put it in a
strainer and let water run through
it for about a minute. Put the
washed rice in pan, salt it, and
put enough water on it so that if
your hand were resting fiat on the
rice, 1t would cover your hand. Place
1t over hot fire until little bubbles
are forming around the edge-don't
let 1t boil! Then turn the fire the
lowest possible without having it 90
out, put a lid over it, and forget it
for exactly half hour. Turn out
the fire and the rice is ready. Simple,
isn't it? Very nearly like the recipe
OF Mrs. I. T. S. Of Alexandria, only
OF course, since she is an American,
she puts too much water in 1t!
As for the ivory finish on the up-
right piano, it would be dangerous
to fool with the finish on a musical
instrument, since the finish and the
type of materials used in 1t affect
the tone. I think only professional
instrument maker could do it
satisfactorily.
Evening star., 1947-09-25
WATER MARKS FROM FLooRp
COOKING RICE,
FINISH ON PIANO.
(Fron1 Miss J. M. j., RiDerside
HeinIfe

(Fronl Mrs. M. r., Falls Church,
I am wondering if any of the
readers can tell me how to eradicate
water marks from my floors. am
at loss to know how to remove it.
l have tried alcohol, chlorox, scour-
ing powder and carbon tetrachloride
but to no avail. The stain has
ruined the looks of my hardwood
floors and I would appreciate any
suggestions as to how to remove the
stains.
Evening star., 1947-09-25
MILK POWDER.

M1Lh POWDER.
from Mrs. p. M. D., Washington. J
Reply to P o. P, Hyattsville. Milk
powder does not work in making
junket. There's just nothing you
can do about it, only use fresh milk
Has P. o. P.'s sister -in-law in
China thought of making gelatin
with milk powder? Melt gelatin in
"a amount of prescribed water and
equal amount of powdered milk
mixture, but BOTH at room temp
erature! If one is warmer than the
other the mixture will curdle. (This,
of course, applies equally to gelatin
and whole fresh milk)
It's not quite the same as junket
of course, but an interesting way of
using powdered milk for a similar
dessert.
HOME FREEZER.
from M. B. w., Alexandria,
In reply to Mrs. P. T. M, Falls
Church, regarding her home freezer
I have frozen pies both before and
after baking and frankly can see
very little difference in the two. For
fruit pies, I like to freeze and then
bake them-this seems to be to be
an all-around time saver
I freeze practically everything in
my freezer including soups and
such one-dish meals as baked
beans. stews, spaghetti sauce. salads,
and even cider and chicken a Ia
king-the' result is that there Is
always something available for a
delicious, easily prepared meal.
Leftover meats may be frozen, and
later combined into delicious stews.
POEM OFFERED;
GELATIN DESSERTS.
From L. E. T., Wushington.)
Here is favorite Of mine:
ask but this: to keep green point
Within myself, whatever winds be blowing;
To put out blossoms. one or two,
And when my leaves are thin and few,
To have some fruit worth showing.
BY VILLA MUIR.
To Mrs. E. K. Washington: have
never heard of. nor seen, a recipe
for fruit gelatin made with milk in
stead of water. I think this is an
Evening star., 1947-09-25


FRIDAY
East India Shrimp Curry Green Salad
HoneydeD Melon Tea
East India Shrimp Curry.
I converted rice tablespoons -four
medium onions, chopped y cup cold
] large Glove, chopped pounds shrimp
u butter margarine Sweet chutney
1 powder Sour chutney
/ 6-oun
Sailed peanuts
either
into ring mold Lightly butter
Add powder lightly
cold running boiling sated
Drain, reserving 2a liquid liquid
mixture bring boiling point stirring constantly
shells hrimps; shrimps sauce
Unnold dsh I'LL mixture Serve
with and chuney raisns and Serves four
SATURDAY
Hamburger Steak Cottage Fried Potatoes
Eggplant Buttered Onions
Almond Sour Cream Cookies Milk
Almond Sour Cream Cookies
Y shortening y teaspoon grated lemon rind
l cup granulated sugar sfted all purpose -four
! egg, beaten n teaspoon
thick II
! tablespoon lemon juice y finely chopped blanched
Halved banched almonds for tops almonds
Cream shortening and thoroughly add beaten
together and salt add to
mixture we'll Chill dough Roll
thin Toured pastry board with lightly
Place baking sheet
about dozen cookies
SUNDAY.
Apricot Pineapple Appetizer
Leg OF Lamb Browned Potatoes
CduHfoDer Broiled Tomatoes
Green Apple Pie Cheese
Apricot Pineapple Appetizer
~ apricot whole pineapple hlice
/ tablespoon
Blend fruit juices and chill thoroughly glasses
BY "vL"
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1947-06-12
Slacum Is Elected
President OF
Damascus Lions
Photo BIZ Troap.

Emerson P. Slacum has been
elected president of the Lions Club
of Damascus. Other officers elected
at the meeting on Tuesday, June
3rd, are:
First Vice-President, Perry G.
Burdette; Second Vice-President,
Rev. Harold B. Wright; Third
Vice-President, Thomas F. Haw-
kins; Secretary-Treasurer, Mark
B. Thatcher; Lion Tanner, Harry
V. Stipe; Tail Twister, Alba
Thompson; Directors, Eugene s..
Walker, Cover d. Armstrong.
Although less than year old,
this club boasts of membership of
sixty-five, and an ambitious pro-
gram of charitable activities and
community improvements.
During the summer months the
club will meet twice monthly in the
several communities represented
by the club roster, namely Cedar
Grove, Woodfeld, Laytonsville,
Browningsville, Etchison, Clagetts-
vile, and Damascus. New officers
will be installed at the next meet
ing on July 1 at Woodmen's Hall,
Laytonsville. Lionesses and lady
friends will be the honor guests on
this occasion. Cover d. Armstrong,
program chairman, has arranged
for a lovely color film of the IA
nous Sherwood Gardens in Balti-
more and other entertaining fea-
lures.
Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1947-06-12
Rockville Chamber
Recesses For Summer

The executive committee Of the
Rockville Chamber of Commerce
met Thursday evening and decided
TO omit the June and July meetings
because Of summer vacations The
next regular meeting will be held
on the Bird Monday in August at
which time a program of unusual
interest has been planned. Clayton
Gasque, Chamber president, was
authorized to call a special meet
ing in case Of emergency.
Because Of a recent change in
Maryland law in regard TO fire
works and since the Attorney Cen
eral has not handed his Interpreters
tion to the State Fire Marshal, the
Chamber Of Commerce voted not to
have the special fireworks display
on July 9TH as had been originally
planned.