davidaulloa/AmericanStories huggingface dataset:
Evening star., 1948-12-24
Marriage License
AppIicotions

Under d. c. law, couples must
apply for marriage license on
one day. ,Ddit three full days and
! recetue the license on the ftth
day. Sundays and holidays are
counted the same as other days.
Edward Poland. 81, and Dorthy James, 20
both Of 6sS1 sherrier pl. NV.
william Ford 2S, 476 X St s.w.. ant
Bernice Tyler, "a. S1s 3rd st. s.w.
Russen williams. IS. Walter Reed Hos.
pital. and Gertrude Pfadt, %. Stuttgart
Germany.
Johnnie Duntsan. Is: 11os Log SFs SsFss. st ,,.. ne:
st. ne.
Joseph schaeffer, IS. Alexandria. Va. ant
Mary Haney. 1s. ga Park I'd. NV.
Richard Bum. %. Fl Belvoir, Va, ant
Helen Benish. 20, 1885 Calvert st. NV
Elias Rodriguez, %. 34lB 3sth st. NV.
and Alberta Durbin. 2B. 1400 Fairmonl
st. NV.
Norman Sarsis, 80. and Dora Calhoun
Al. both of 1888 Irving st. NV.
Roser Hill. 81. 1852 4Sth pl. ne. anc
Helen Walker. Il, 526 U st. NV.
Richard Byrd, %. and Belly Foust, "a
both Of 2425 st. ne.
John Smith, 81, Annapolis, Md. anc
Valerie Adams. 10. 1903 9th st. NV
Abato Ricci, 80, and Mary Hart, 80. botf
Of f047 TaussiR pl ne
Evening star., 1948-03-25
The Chef Saws

Going to have a ham for dinner
this Easter? And does the man OF
the house know how to carve it with
the touch of a master? Does he
know, for instance, that a ham
served hot must be carved in one
way, but cold ham gets different
treatment? This applies especially
to the fine Virginia and Kentucky
hams, but other hams profit by such
know how" too. incidentally, your
true Virginia gourmet viii shudder
at the idea of serving a Smith.
f1eld-type ham in any way but cold
However, there are people who pre-
fer the ham hot)
Here are some pointers on the
carving they will have to do. Put
the ham before the carver with the
hook end toward the left. The leg
bone should have a paper sock on
it. so the carver can get firm grip
on it when he has to. Now cut a
slice from the lean side of the ham
running parallel to the leg bone.
Turn the ham over onto the fiat
surface that has been made by the
removal of this slice. Then cut q
wedge shaped piece as near as pos
sible to the end of the leg bone
where it sticks out. Put the wedge
aside and start cutting medium
thin slices of meat down and across
the leg bone. After as many slices
have been cut as needed, turn the
knife to a horizontal position and
beginning at the wedge opening
Evening star., 1948-03-25
Report to the Housewife

scalding stops the engine action
which might otherwise cause some
softening Of the dough. The simple
step of scalding the milk makes the
dough easier to handle and improves
the texture of the breads made
from it. e.. :. The difference between
cream tasting and the tasting of
many other foods is that the cream
faster must swallow the sample.
An expert faster can tell you exactly
what the COW ate, what part of the
country the cream came from and,
OF course, the exact degree of fresh-
ness and quality :. Try these ways
OF dressing up your soups. They're
fun to do and easy as anything,
Cheese popcorn makes a hit with
young fry especially. Try floating
1t In their bowls of luncheon SOUP.
Or crisp crumbles Of bacon will add
extra zip to all cream soups. Good
way to use up that slice. left over
from breakfast. Cut marshmal.
lows into eighths and combine with
drained canned fruit cocktail. Fold
into whipped cream, and there's
dessert in jiffy. Do you like
mushroom gravy with your roast
chicken? Well, here's one that is
delicious and breeze to make.
Simply add u cup of water to the
drippings Of the roast chicken.
Scrape the brown from the bottom
and side of the pan. Then to all this
add one can Of condensed cream Of
mushroom soup and stir well. Heat
and serve very hot.
Evening star., 1948-03-25

slice under the cut slices back to-
ward the body of the ham.
A cold ham must be sliced very,
very thin. In the old days, Virginia
gentlemen took pride in their ability
to cut slices so thin that you almost
could see through them. And the
real artists were able to slice whole
ham for big party and then re-
place the slices SO perfectly that it
was impossible to tell that the ham
had been cut at all. But that's a feat
that is beyond most of us.
Put the ham with the bone point
ing left as before, with the ham
resting on its fiat or cut side. The
crusty, clove-dotted surface faces
the carver. Remove the wedge
shaped piece as with the hot ham,
but now make your subsequent cuts
by slanting the knife in two di-
rections-first toward the heavy
end of the ham and second in
corresponding angle to the bone
as the slicing increases.
To further aid the process. have
the ham really cold and use a long,
slender knife sharpened to a razor
like edge.
Evening star., 1948-03-25

New asparagus Is coming In from
California and South Carolina. the
quality is good. but you'll find the
prices are a bit staggering. The
first OF the nearby green's from Nor
folk have appeared on the market
spinach, kale and mustard green's,
Cucumbers are dropping rather rap
idly In price, SO you can afford to
serve them with your Easter ham
Mushrooms. green peppers and
shallots are all plentiful and rea-
sonably priced. There seems to be
a lot OF the green italian SQUASH
(zucchinD around. Have YOU ever
tried them sliced, with onions and
cooking them in a little butter for
a very short time? Three to four
minutes is enough. Don't overlook
them; they get "mushy" very
quickly.
HERE AND THERE: For the
traditional Easter ham dinner YOU
might serve a thick slice of ham
this year. A ham slice cut l to IL
inches thick and weighing about I
to ~ pounds is the wisest choice
for the small family. Buy a center
slice and broil it. For a gala touch
serve the ham with broiled peaches
which have been filled with Jelly
before broiling Did you know
that celery and pepper flavor are
augmented in frozen foods; that
onion and salt diminish? There's
a reason for scalding milk before
using 1t in q yeast dough. Ths
Evening star., 1948-03-25
Food Costs
Workshop

Anew Food Costs Workshop"
class will start on April l from
l to 8 pm. 1t will be held in
the Nutrition Kitchen of Walsh
House, 2O2O Massachusetts, ave-
nue. NV. This group will meet
Tuesdays and Thursdays for six
lessons.
Emphasis will be placed on
springtime menus using low
cost foods, the place OF milk in
its various forms in our daily
meals, the use of meat and its
relation to our food budget, how
we may be updernourished be-
cause of improper food prep
aration and some marketing
tricks which will save your
pennies as well as your health.
All classes are two-hour ses-
sions and are open to every
one without charge. To regis
ter call Nutrition Service, HO,
$500.
Evening star., 1948-03-25
By Violet Faulkner
Food Editor,

At q luncheon this past week food
editors, nutritionists from the Red
Cross, representatives from the
United States Department Of Agri-
culture and from the District of
Columbia Home Economics Associa-
ton were given their first taste Of
the new wonder food called MPF
(multiple-purpose food. This soy
bean product has been developed by
the California Institute of Tech
nology for the Meals for Millions
Foundation, a nonprof1t corporation
set up to combat hunger and famine
in the world. Two ounces of MPF,
when cooked with water for 10 min
utes, provide an 8-ounce serving.
1t provides essential high-quality
vegetable protein, scientifically forti-
fed with essential vitamins and
minerals. Vitamin c is missing
from the food, but since this vita
min does not survive cooking any,
way, 1t can be added from uncooked
green, leafy vegetables, fruits, or in
synthetic form. AS an emergency
food, MPF can be eaten as a meal,
but 1t is more interesting when COM
bined with other foods; 1t Is excel
lent in soups, adding materially to
the nutritional value; or as a food
extender in stews, casseroles or meat
loaves. 1t takes on the flavor and
character of the foods with which
1t is combined. Unlike many of the
other soybean products, MPF does
not have that unpleasant taste gen.
orally associated with soy products
in the past. The reason for this is
MPF has succeeded in eliminating
the oil from the soybean. With the
oil gone, there is little or no chance
of the product becoming rancid. and
when kept in a dry. cool place, it
will keep indefinitely without re-
frigeration. This new food is avail
able locally.
Ham for Easter? OF course. 1t
is as traditional as the new spring
bonnet. Whether you buy a ten
derized ham or a ready-to-eat ham,
be sure you read and follow the
cooking instructions that come with
it. It's wise to bear in mind that
modern hams have a mild cure to
give the desired flavor but not
enough to preserve the hams in any
temperature as the old-fashioned
cure did. So, keep all kinds of ham
in the refrigerator, before and after
they are cooked.
Here is rather an interesting bit
of news: A recent produce journal
listed 10 main produce items that
were sold throughout the year; 50
of those items can be found on the
Washington market at the present
time. I can't list all 54, but the
best buys of the week include the
tender, full-favored Indian River
grapefruit; oranges conveniently
put up in 5-pound bags; d'Anjous
pears at very reasonable price,
and aplenty of apples for cooking
or eating -out-or- hand. Green beans
beets, cabbage, carrots, caulifower,
Pascal celery, broccoli and lettuce
are all good quality, plentiful, and
the prices are moderate to low.
Evening star., 1948-03-25
Easter Eggs

Easter Eggs
AS youngsters, we used to be allow
ed to help make Easter eggs for
the children of the hands that
worked on Grandpa's farm. These
weren't as glamorous as the gorge
ously decorated chocolate affairs Of
fered by the confectioners OF to-
day, but they brought lot OF
happiness into a lot of childish lives.
You'll need. to make the filling fol-
8 large eggs or "a small ones,
pounds Ak sugar, l pound of nuts
in the shell (of course you shell
em OUT ar Bounce jar of maras-
chino cherries, y pound of butter
orange grated skin and juice
and / lemon (grated skin and juice)
Mix all these together, including the
cherry juice. Roll into egg shape!
and put on wax paper to dry for two
or three hours.
Put bitter or dipping chocolate il
a double boiler and keep it hot. Put
a candy egg on tablespoon ane
dip chocolate over it until 1t get
covered-the bottom stays white
Slide of on waxed paper to harder
for several hours. You can leav'
Evening star., 1948-03-25
Recipe Roundup

the eggs plain, or, II you are a
whiz at cake decorating. work de-
signs or initials to suit your fancy.
Avocado Canate
Something so springlike came our
way at a recent cocktail party you
may want to try it if you are plan
ming to entertain this weekend. A
gentleman from California, who
raises avocados, entertained friends
in his hotel apartment the other
afternoon and proudly served his
own produce as canape. 1t was
delicately green, we'll chilled and
delicious. However. he gave word
of warning-it must be made just
short while before serving, as
standing tends to darken it.
Mash and beat up peeled and
seeded avocado pear until it is light
and creamy. Season it with salt and
black pepper. the juice of couple
of small onions and just faint
suspicion of worcestershire sauce
Then work in tablespoons of olive
oil to ] tablespoon of lemon juice
1t must not be too moist. Whip
| lightly, pack in ice for short time
to chill and then serve with hot
Il toasted crackers.
Evening star., 1948-03-25

No waste when you canned meats, handy on the
emergency shelf, too.
WEDNESDAY
Vienna'd Stuffed Baked Potatoes
Green Beans Corn Pudding
Fruit Jello
Vienna'd Stuffed Baked Potatoes.
baked potatoes Salt pepper
2s milk Y grated cheese
tablespoons butter
slice from of Scoop being careful
break skin potatoes add
enough make potatoes light and fluffy Add butter
to Beat well Pile lightly into potato shells potato
with grated cheese and Vienna Place shallow baking
pan minutes
and heated through. Serves g.
THURSDAY
Spanish Rice With Ham lett from Sunday
Buttered Asparagus MtTed Salad
Chocolate Icebor Dessert
Spanish Rice With
1 tomato juice
8 tablespoons butter cups water
] rice, uncooked 112 cups cubed, cooked ham
152 teaspoons salt medium green pepper, chopped
onions lightly in butter Add rice salt tomato Juice and
slowly until tender about 80
pepper before serving time
Serves g. BY w.
Evening star., 1948-03-25

Ice cream eggs served on q bed of tinted coconut will
delight oIdsters as we'll as youngsters -.
SUNDAY
Baked Ham Glazed Sweet Potatoes
Broccoli Relish Tray
spced Pineapple Chunks
Ice Cream Easter Eggs
Ice Eggs
Set refrigerator at codest point Using large tablespoon
out portions of ice shape into with paa Place
refrigerator paper until
firm Remove from refrigerator Decorate vanilla ice with choc
cookie crumbs toasted coonu Decorate chocolate ice with
mint vanilla almond favored whipped cream OF roll in plain
coconut chopped Jordan almonds chopped pco
Return to freezing tray until ready Color shredded
ost with vegetable Place "Easer Eggs
coconut Serve with chocolate sup One pint OF ice
makes Easter Eggs Serve to each person
MONDAY
Liuer and Onions
Creamed Potatoes Beet and Lima Bean Salad
Rhubarb Betty +.@ =
Beet and Lima Bean Salad.
cups y cup French dressing
marnated in the French
minutes before combining with the beans Serve
Icy cold. 5 servings.
TUESDAY.
Baked Stuffed Fish Steaks
Brnised Cabbnoe Broted Tomatoes
Hot Popouers
French Apple Pie Coffee
Pastry / s-inch crust % cup rasins
Winesap apples Delcious teaspoon mace
Y to p cup sugar tablespoons cream
" meats egg yolk -
Line s-nch pie pan plain the edge Slice
the without pairing and fill bottom Add chopped nuts
ran Cor currans and top with remaining apple Slices Silt
and yok and top
minutes and reduce heat s25 degrees
longer Use smaller amount OF sugar With DELICIOUS
Winesaps.
Evening star., 1948-03-25
fHWhatS Coohin'


Escaloped Eggs Peas and Shrimp
Brussels Sprouts Bran Mullins
Peach Upside Doton Cake
Escalloped EGGS Peas Shrimp.
hard cooked eggs 2 wel-seasoned medium
l cooked sauc
! shrimp | mil onion
! cup canned or cooked teaspoon lemon Juice
cup buttered
Add lemon to two
Of sliced shrimp and casserole
bottom of which
crumbs Bake in degrees F.
bubbly and the crumbs
Cubed Steaks Riced Potatoes
Crazy
Buttered Carrots RaU Spinach Salad
French Cusdrd
Spinach
" pound spinach u teaspoon salt
z firm, red tomatoes, diced dressing
3 onions sliced hard-cooked sliced
diced If desired
Have all ingredients chilled before starting salad Carefully
wash spinach through well chill
Shred coarsely with kitchen and combine with tomatoes
onions celery salt Drz dressing the lightly
until vegetables well coated with dressing Garnsh with slices
hardcooked Serve Immediately.
Evening star., 1948-03-25
ACKNOWLEDGEMENT.

ACKNOWLEDGMENT.
Information and requests sent
in by the tollo,oing haze been
forwarded to those for ,Dhom
they Were intended:
Washington: L. M. L., Mrs. L.
ABB, Mrs. VIGIL, Mrs. L.A.OH,
MS.
Alexandria: S.G.P., Mrs. B.E.S.
Mrs. J.H.S. Arlington: PIG.
Bethesda: LBS. Fairfield: Mrs.
Hyattsville: Mrs. PMC. Silver
Spring: V.DK. ...,- j.: g..
Our thanks to these readers
whose contributions Dere similar
to others previously received:
Washington: A.W., Mrs. C.J.S.,
Mrs. H.NL, MEM, Mrs. M.M.C,
Mrs. R. E. F., Mrs. G. S. B, F.C,
Mrs. Fps.
Alexandria: Mrs. SL,B., Arling-
ton: Mrs. H.FL. Lanham: Mrs.
MIL. Quantico: Mrs. VS..
PIANO KEYS?
From Mrs. A. L. E., Green Acres,
Md.)
I have recently secured an old
piano on which the keys have be-
come quite yellow. If any one knows
of method of making them white
again without harm to the keys.
would appreciate hearing about it.
u Il "
STEAM IRON;
MATTRESS COVERS?
from Mrs. G. NJ. H., BrentDOOd.)
I have seen so many queries in
the RICH regarding steam irons that
I'd like to tell you my experience
with them. First of all I wouldn't
be without one. Mine irons both
dry and with steam. Nothing beats
steam for pressing woolens, as you
never need a press cloth, and it
leaves no shine. I certainly found
that I cut down my cleaning bill
For the family ironing I always use
it dry and dampen my clothes. AL
though it looks heavy it is surpris-
ingly light in weight. Never use
water direct from the faucet In
your iron. Always boil the water at
least IS minutes in a glass con-
tainer. That will keep the iron
from corroding on the inside.
The rubberized coating on my
mattress covers is starting to peel
off. I've never washed them in the
washer. Just wiped them off with
q damp cloth. I would appreciate
knowing how to take all the water
proofing off. leaving just the muslin
backing? Have any of you home
makers run up against this problem?
Evening star., 1948-03-25
TRANsLATING HUNGARIAN?

TRANSLATING HUNGARIAN?
(From Miss w. D., Mount Rainier. J
Please, can some one help me? I
am swamped with correspondence
from Hungarians asking for clothing
as result of finding my name and
address in shoes sent to that country
that I had contributed to relief
drive by the Government. A woman
wrote and a package was sent. My
name and address were given to her
relatives and neighbors. More
packages were sent until I could no
longer supply them. took the
matter up with the church officials
who made a public appeal to the
church. The members responded
and many packages sent. Now we
are swamped with letters which are
being received daily.
At first a young man in the office
where I work translated them for
me. Then he was transferred to
Boston. Afterward I found another
who could and gladly did the work,
but he works so hard and long, most
of the time right up till 8 pm. so
I haven't the heart to ask him to
continue to do this. Perhaps some
one who reads and writes the
language and has the leisure and the
desire to give her time to help in
this very worthy cause will come to
our rescue. I have also had some
translating done by the Hungarian
Legation and the Hungarian Re
formed Federation, but this has
taken too long to be practicable.
Evening star., 1948-03-25
SUGGESTIONS;
QUERIES?
CLEANING HOOKED RUGS
KEEPING BREAD?
6AETNC CTIpCNVERC

| (Fron1 Mrs. J. A. T., Washington
Hurrah to our friend of the burn
ing pans, a colleague! But do take
advantage of a pressure cooker. The
cooking time is so short, 5 to 10
minutes, for vegetables that I stay
in the kitchen, dream about ERP,
a contest, new hat and no scorched
pans 1t really is a help, especially
in preparing the childrens yege-
tables. I no longer burn the bottle
nipples as I sterilize equipment
while washing dishes. Some one told
me it was because didn't have my
heart in my work (the burned pans,
I mean. My family has always
laughed at me.
How do you get information re-
joining citizens association?
Don't suggest asking my neighbors,
as I'm in Dupont Circle area and
they move too frequently. Also has
anything been accomplished about
Freedom Garden Campaign to make
plots available in my vicinity?
The suggestion for putting tooth
picks in nipple holes when sterlllz-
ing to keep, them from clogging was
excellent and has prevented many
exasperated hair pullings in wee
! hours
Evening star., 1948-03-25
Readers Clearing House
ncROcKTNcn HANDBAGS;

"CROCKING" HANDBAGS?
From Miss v. B. G., Washington
/ have two leather handbags, one
navy and the other. red. Both Of
which rub off when held against
clothing. Would any one know OF
any manner in which these bags
can be treated so as to prevent
them from rubbing? y
Evening star., 1948-03-25

can be treated SO as to prevent
them from rubbing?
CLEANING HOOKED RUGS?
KEEPING BREAD?
MAKING SLIPCOVERS.
From Mrs. G. A. F., Falls Church.
I have two hand made hooked
rugs, purchased from a. local de-
partment store, but made in Puerto
Rico, and would like to know how
to clean them. One is 3 by and
the other by feet, so could easily
be done at home if I knew the
proper cleaning method. There are
many fluids on the market, know,
but I would rather get the infor-
nation from a reader who can
speak from experience. They are
not excessively dirty, but are soiled,
as they have been in front OF the
fireplace all winter.
My second question is how to keep
home made bread fresh and crisp?
I have plastic bread bag, but the
bread loses its crisp crust and be-
comes soft in one day. I would
like to keep it as it is when first cut,
but perhaps this is impossible.
A suggestion for readers interest
ed in making slip covers. Send for
the U. S. Department of Agricul-
ture Farmers Bulletin No. 1878 from
the Government Printing Office,
cost ten cents. 1t is good If you
aren't already professional in
sewing, and I'm not!
X X
AUSTRIAN SHOE SIZES.
From Mrs. H. G. K, Washington.)
In answer to this request I would
like to inform Miss M. T. S. that an
Austrian shoe numbers 40 (mem1 cor
responds to size TX in this codntry
This of course takes care only Of
the size and not of the special iden-
tifications like A, AA, etc. There
is not such special numbering ir
Austria.
I'm regularly sending parcels tc
Austria and I am making the fooc
parcels myself. However, wher
sending new clothes or shoes I avail
myself of the services of professional
people and I am very satisfied
with Fraser, Morris and Company
119 West 57th street, New York, 19
N. Y. These people send a char
to the person you name and guar
antee perfect fit and delivery. Theil
parcels are insured and the prices
very reasonable.
I was born and raised in Austria
I know the country we'll and J
know only too well how desperately
great need for help is. I am happy
to learn of one more person giving
this help. If I can be of any aic
in making suggestions, please lei
me know!
/ X
Evening star., 1948-03-25
1000 ISLAND DRESSING:
PRESSURE COOKER.

From Mrs. W. D. s., Quantico.)
For Mrs. C. o., who requested a
recipe for Thousand Island Dressing
My recipe is teaspoon or two of a
good vegetable relish or piccalilli to
tablespoon of chilli sauce, and
three tablespoons of mayonnaise or
salad dressing. The measurements
are approximate, as I never measure
mine, but just mix enough for one
meal at time. It's good, think,
and very easy.
For Mrs. E. w., who burns pots
and pans. Why not find something
else that needs to be done around
the kitchen while your food is on
the stove? Many times let some
thing cook while 1 polish silver,
wash dishes or clothes, scrub the
floor, mix the salad, set the table,
etc. 1 find I cannot leave my pres
sure cooker on the stove without
attention, as the pressure often gets
too high or low. But the foods I use
it for take so little time that 1t Is
easy to keep busy around the kitchen
for that long. Sometimes ! even
draw up chair and sit down to
read. You will find a pressure
cooker more "foolproof" than you
think,
Evening star., 1948-03-25
my BUDDY?

From Miss NJ. C. F., Richnond.)
I am looking for some informa-
ton about the words of a song
that was popular during and after
World War I. The name of it is
MY Buddy" I liked it so much
and have tried so hard to get it.
Will be very grateful If any of your
readers could send in the words.
Evening star., 1948-03-25
FEEDING PROBLEM?
SONGS WANTED?

From P. B., WGShtngton.)
MY little 29-months-old girl has
never been one to eat much and
until now she has had her bottle
so we didn't worry too much, but
for a month now. she has not had
her bottle and she still won't eat.
NV main trouble is that she won't
try anything new All she eats are
eggs, meat, cheese, spaghetti, car
rots, orange juice. She positively
refuses anything else. Also she dis
likes potatoes in any form. Any
suggestion you have will be greatly
appreciated.
Another request, please: Does any
lone know the words to the songs
"The Little Red Fox" and Nobody
Loves Me Cause I'm Skunk"
WEAVING.
from Mrs. G.. ~, WGShingtOn.)
To the ladies who want to know
about hand weaving. I am happy
to say that information concerning
comprehensive course on hand
weaving, including the use of looms,
may be had by calling the New York
Knitting and Handcraft Center,
Republic 2725.
Evening star., 1948-03-25

TUESDAY,
Baked Stuffed Fish Steaks
Brased Cabbage Broiled Tomatoe
Hot Popouers
French Annie Pie Coffee