davidaulloa/AmericanStories huggingface dataset:
Montana farmer-stockman., 1948-02-01
E NECESSARY

q. i live just outside the stare
boundrY but do all my marketing
in Montana. Should ] have q Mon
fan1 license to sell my ggs ON
grade in your state?-E. S. T.
A. The egg grading and licensing
are taken care Of through the dairy
division of the state department Of
agriculture in Helena. Mr.. Thomas
McMaster is the inspector in charge.
/ would suggest that you get in touch
with him directly about this matter.
However ! am quite sure that yoN
should have a Montana license. /
know that all the eggs which come
from the Washington coop always
bear the Montana seals. Also whea
you get in touch with Mr.. McMaster
he will tell you which of his inspec-
tors service your territory. The field
man will be glad to help you with
grading procedures and give yo~
a license
Montana farmer-stockman., 1948-02-01
DUTCH OVEN BROODER

q. We have seen your leatlet on
SSae Dutch Oven" brooder. We are
thinking of building one of Them
but before we do we would like 10
know whether these really do work
and If you could give US the names
of some of the poultrYmen who are
using thems-Mrs. S. T. Co. Treas
ure county
A. We are sending you q list OF
some Of those who have used this
type Of brooder for a great many
years. Yes, they really do work and
give great satisfaction if you r
sure to follow the directions in build
ing the brooder. You must be very
sure that the fire box is at least three
or four feet under the surface of the
floor. If put in too shallow, there
may too great a fluctuation in tenn
perature under the hover.
Also be very sure that your fire
box door fits tightly. You see, you
never have a hot fire but, rather the
fire smolders along like a fire in the
stove which you have banked for
night. Then too, you must provide
a hover over the floor space directly
above the fire box. You do not want
to warm the chicks feet, rather their
backs, the way an old hen hovers
them.
This hover can be made of any
sort of material. Usually our poultry
men make them out of a piece of
sheet metal, but 1 have seen the
hover made of insulating board.
There is no danger of fire from this
material, because the temperature at
the edge of the hover is only about
Montana farmer-stockman., 1948-02-01
FROZEN COMBS

@. During the recent cold snap
some of my roosters froxe the tips
of their combs. What I would like
TO know is whether I will have 10
get some other birds for the breed
ing season or whether these will
be all right after their combs get
all right? They 1ook awfullY sick
right nows-Mrx. w. D. p Callatin
county
A. They probably do feel pretty
sick right now. A bad frostbite is
just about the same as a bad burn
and should be treated in the same
fashion. / would suggest putting
vaseline ON the cornbs. Better put
them by themselves until the combs
are healed and see that they get
enough feed.
If they seem TO have lost their
appetite, it might be well to mix
some of their mash with enough
milk so that it can be made into
pellets and pushed down their
threats. Of course, see that the pei
lets go down the right way and not
down their Sunday throats." If the
birds recover in a reasonably short
time it should not interfere with
their usefulness as breeders.
Before another cold snap see that
your house is well ventilated. Usu-
ally combs do not freeze easily if
there is proper circulation of air and
the air is not moisture laden.
Montana farmer-stockman., 1948-02-01

80 degrees. But speaking Of fire
hazard, be sure to put your fire box
well back from the sill of the brooder
house. We have had several people
who disregarded this precaution.
Their houses burned with all the
chicks in them.
Montana farmer-stockman., 1948-02-01
Guard
Against
Shipping
F e v e

Why take chances with Shipping or
S+ockyards Fever losses when it's
so easy and economical to play
safe7 Ask your dealer for -.
Montana farmer-stockman., 1948-02-01

For immediate. oa-the-spot protection OF
animals for animals being moved, OF foe
treatment Of animals known TO have The
disease OF a suspicious Of ii,
Evening star., 1948-02-08
Pose s

Four pieces, to mix or notch
as you choose. make up this
versatile pottern. The ports
include pepium jocket. O
eop-sleeved blouse. and two
skirts-one slim os needle,
the other the popular dirndl.
Picture Pottern of the Week
No. 5O4 comes in sizes II, ID.
Is. l8 and 20. Size IA" re-
auires 2A yords. Of 54-inch
moteriol for the iocket ond
] M yords for the skirt.
Evening star., 1948-11-18

Butter a baking sheet. sprinkle 1t
lightly with -four and put the pan in
a 475-degree oven until the pan is
good and hot. Drop the batter on
the pan by tablespoons, spreading it
very thin. Bake in the 475-degree
oven just few minutes until golden
brown. When done, quickly, while
still hot, roll them around q stick
about the size of a pencil.' Remove
pencil, let cool and when cold. fill
the center with whipped cream
favored with vanilla Or, If you
want to use the gaufrettes for a
grown-up party, add little brandy
to the cream.
The batter for gaufres is much the
same, but uses an egg, milk and
more flour. The special iron is
heated on top Of ths stove and both
sides buttered. When the butter is
splitting hot, the batter is poured in
thinly, the iron closed and the
gaufre cooked to . golden brown.
These also may be rolled around \
stick or left nat. II you have an
fashioned iron wafiie iron that
requires plenty of buttering, you
might try experimenting with max
ing gaufres. Drop me q line in care
Of The Star, inclosing . stamped,
self-addressed envelope, and III be
glad to mail you the gaufres batter
recipe in full.
Evening star., 1948-11-18
The Chef Saws

For centuries, before war upset
everyones way of life, you could
find a crisp, waffie-lik concoction
being peddled on the streets of
French cities. AS early as the
twelfth century, vendors set up shop
near churches whenever religious
festivals were scheduled, to catch
the trade of the masses that came to
town for the event. In later years,
one would be more apt to come upon
gaufres being hawked in the parks
and along the beaches where child
rem congregated. But I have act
ually purchased them in swank res
taurants, such as Prunier's in Paris.
When 1 came back from Europe in
1898, I brought big tin Of them to
delight the young fry Of my ac-
quaintanee. ''>+
Gaufres are cooked in . special
iron, with q design Of some sort
worked into it. The very old irons
were made beautifully and deco
rated and some have become col
lector's items.
To make gaufrettes, which do not
need a special iron, beat 2 egg
whites until stifY. Then, little at
a time. sprinkle u cup Of sugar on
them, folding 1t in very carefully.
Add "a cup of flour the same way.
Then fold in 3 tablespoons Of butter
that has been melted and cooled.
Evening star., 1948-11-18
Readers Clearing House

water. (My Better Homes and Gar
denS Cook Book says it's much bet
ter to make candy on a clear, still
day. Take from fire and put in
piece of butter size of walnut, or
more If you care to have it richer.
Stand until cold, then beat it lot.
Pour in pan. Nuts are good In this
fudge, too, if you care for them.
What I understand as forms
soft ball in water" means: Have
cup of cold water mot ice cold) !:
after the fudge mixture has cooked
few minutes, drop several drops
from the spoon into the water; with
the fingers try to shape the drops
into a soft ball. Just keep trying
this way until the drops form a
soft ball in your fingers.
10 Straub is a friend of mine, and
her family is very fond of fudge,
too. I believe they always have a
batch of it on hand.
From Miss r. L. w., WdShington.)
While I haven't made any for
dSCS, 1 uSCO W AldhC Aud6C CSSiy
one raved over, but unless I used
from two tablespoons to a third OF
a cup of sirup (the kind known as
crystal white") mine always sug-
ared, too. I think only practice and
intuition will tell you when Is the
exact moment to take it off the fire.
but here is what made mine so good:
Using the ordinary recipe, I sub
stituted whipping cream, full
strength, for the milk. At the price
of that article today, maybe you
won't want to. but if so, coffee
cream and sirup will improve 1t, I
believe. I used a cup to two cups
Of sugar, but believe two-thirds of
a cup OF cream would be equally
satisfactory.
I have the water lev cold for
testing. and as soon as the hot. mix
ture will stick together at: all with
out just running into the water in
string, remove it from the fire, add
the vanilla and stir, then let cool
slightly. Then beat 1t as long as
you can until it starts to harden
and has to be poured. A friend who
made the best I ever ate kneaded
hers like dough after it hardened,
but I was always afraid I wouldn't
have the same success and never
tried that.
1 stir mine until the mixture dis
solves and blends smoothly. but only
occasionally thereafter while OIL the
fire.
Evening star., 1948-11-18

small nor too large; they will give
YOU the same excellent service In
either case.
Their tea and cocktail sandwiches
are made up fresh, you can rest
assured none of these sandwiches
will be frozen; they do require a.
hour no lice, however. They are also
prepared to provide Sunday service
and Sunday delivery. Their serv-
ants are thoroughly trained, reliable
and, point that it quite unusual
but very important, all are bonded
by the firm.
As far as the various types Of food
are concerned l couldn't ask about
single item they didn't have. And
in keeping with the rest of their
merchandise all the food is prepared
from the very finest of ingredients.
You can even supply your own ma
terials, if you insist, and they will
prepare them for you. If your Uncle
John sent you a whopping big
Smithfeld ham for Thanksgiving
take it to them and have 1t pre-
pared by an expert.
They have hot or cold canapes
which they sell either by the dozen
or by the hundred; decorated hams,
turkeys and fancy nodded salads;
three-tiered loaves made of chicken,
crabmeat, lobster or shrimp covered
Evening star., 1948-11-18

|yolks. Stir over very low heat until
blended. Season with salt and
good slug of cayenne.
Spread on a fiat buttered dish and
let get cold. Then form into tiny
croquettes-about as big as ones
little finger. Dip these into -four
and then in mixture of l beaten egg
combined with u cup milk, l table,
spoon salad oil and n teaspoon salt
Coat thoroughly and then fry to
golden brown in deep hot fat. Drain
on absorbent paper and serve on
toothpicks, wrapped In a napkin.
Evening star., 1948-11-18
MOLDY LEATHER?

From Mrs. F. B. H.. Washington.) }
Would some one please give me
information as to how to remove the
stain caused by mold on leather?
Leather travelling bags, one brown,
one black, have become "moldy"
from dampness where stored. The
top mold" can be removed by wip-
ing with a cloth, but the stain"
underneath remains.
Evening star., 1948-11-18
Bv Violet Faulkner
Food Editor.

A food store on Connecticut ave-
nue., noted for its dependability and
top quality merchandise. has re-
Gently added q catering department
to its list Of fine services. A con-
sultant on duty at the store every
day from 10 am. to 5 pm. will assist
you in planning the troublesome de-
tails, offer suggestions and generally
take the worry of your party of
your shoulders. They are equipped
for everything in the catering serv-
ice, from providing the finest table
linen, glassware, silver, chafing
dishes, coffee urns, candelabra, ca
pable servants right on down to the
last salted peanut, No party Is too
Evening star., 1948-11-18

with cream cneeSe ana nan0S0mel!
decorated. These loaves may alst
be had In the individual size. Ths
regular filings for sandwiches in
clude imported boneless sardine, red
salmon, ham, cheese, or you can
specify a special filling. Other items
they offer include = punch base to
which you and your own liquor: fish
molds, petits fours, marzipan in as
sorted fruit shapes, nodded by hand
and delicately tinted, magnificent
birthday and wedding cakes made
to order.
As though all this weren't enough
the store has also added q new
delicatessen counter where you can
buy various salads, baked whole
turkeys, pastrami, baked Smithf1elds,
cheese, relishes and variety Of
pickles and olives. For the name
of this store call me at Sterling 5000,
extension 495.
People in Europe have found a
way to express their thanks to
American donors Of CARE packages
for the food which has given such q
lift to their ,drab diets. A collection
Of these European gifts is on display
this week in the window. OF local
florist shop on F street. They in
clude jewelry, dolls, handwork,
woodcarvings, and even botanical
specimens sent by a Latvian bottom
ist, now a D. P. in Germany, to an
American colleague. Some have
the professional touch. Others are
definitely in the amateur class. But
they all combine sincerity with pro-
found gratitude. Stop a minute as
you pass the window and see what
these people have made from little
scraps of this and that.
Just in case you're contemplating
an air trip abroad here's what you
may expect in the way of food on
your flight. On the new all-sleeper
transatlantic flights to Paris they
serve a de luxe dinner consisting of
cocktails and canapes then
chilled grapefruit, consomme, rel
ishes, broiled fillet of mignon with
stuffed baked potato, rolls, salad,
fresh strawberry sundae, petits fours
and coffee. In addition to the
sumptuous dinner, a hot full course
breakfast is served before landing
in Paris.
Recently the press and radio peo-
pie were invited to sample a typical
luncheon served aboard the Main
liners that make daily flights be-
tween San Francisco and the Ha-
waiian Islands. In the terrace din
ing room at the National Airport
we enjoyed a lunch of pineapple
salad lanai, stuffed celery and olives,
cold roast fillet of beef, sliced turkey
and ham, cheese, buttered rolls, Ha-
waiian ice cream, coffee and mints.
Later we we're treated to a colored
movie of life on the islands which
Evening star., 1948-11-18
Report to the Housewife

inspired all Of us to plan our next
vacation trip in that direction.
HERE AND THERE: "Slow and
steady" II the rule to remember
when cooking bacon and sausage
for best flavor, tender texture and
least waste. BY keeping the heat
low these meat products can be
cooked thoroughly without drying,
hardening or scorching. Slow cook
ing has another advantage. It saves
the fat in these meats from reach-
ing the smoking point, where it be-
comes less digestible and changes in
flavor. For an emergency meal,
mix q can Of concentrated cream Of
soup with "a cup hot
milk and " cups grated soft Amer
ican cheese. Stir over q low fire
until the cheese Is melted and the
mixture is thick and smooth. Serve
over hot, cooked noodles, or over
toasted English muffins or plain
toast. Ready to eat in 10 minutes.
Another quick trick ID this: Mix
a can of cream Of chicken soup with
q half can Of top milk and 1 table
spoon curry powder for a delicious
curry sauce to use with shrimp,
cauliflower or lobster. Here is
the newest alternate for whipped
cream, the result of current research
by food specialists Of the United
States Department Of Agriculture.
The recipe uses nonfat dry milk.
Ingredients for the topping are u
cup water, l tablespoon lemon juice,
n cup non-fat dry milk, 2 table
spoons sugar and 4 teaspoon va
nilla. Put the water and lemon
Juice into bowl and add the non
fat dry milk. Beat with q rotary
heater until stiff. Beat in sugar
ard vanilla, chill and use as you
would whipped cream. The recipe
makes about 21s cups Of topping ..
Make your own French fried noodles
by dropping them in deep fat and
frying for about two minutes.
Sprinkle with salt and drain on pa
per. Store them in . tightly COW
cred container and heat them when
you are ready to serve them. For
a very good-tasting ham glaze, mix
brown sugar with a little cornstarch
and pat onto q cooked ham. Pour
a cup of Burgundy wine around the
ham and bake it 20 minutes in a
moderately hot oven, basting 1t fire.
quently with the wine. To make a
garnish for the ham, place canned
cling peach halves around the ham
and give them the same kind Of
glaze.
Evening star., 1948-11-18

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. Betsy CasceH
Evening star., 1948-11-18
PLANTS OFFERED;
NURSERY SONG?

from Mrs. w. d. S., Arlington }
I have slips of Rose Geranium,
also Wandering Jew. for any who
would care to call for them.
Now a request for lullaby song
that I do so much want, for l re-
member my father singing it to
me when I was very small. The first
lines 60 like this:
I'm tired and I'm sleepy, too,
So put me in my little bed.
Evening star., 1948-11-18
Cheese Cr0QneffeS

Little cheese croquettes are the
latest for cocktail snacks. Their
larger brothers, of course, do nicely
as main course for meatless
meal, If served with tomato sauce.
Melt 2 tablespoons of butter in a
pan and add tablespoons of flour.
Cook until flour becomes golden in
color. Add IL cups of boiling milk
and cook, stirring constantly, until
IT thickens. When 1t is reduced to
sbout a cupful. add "a cup of sharp
cheese cut in cubes and 2 beaten egg
Evening star., 1948-11-18
ACKNOWLEDGEMENT.

Information and requests sent
In by the tollotoing haze been for
,Darded to those for ,0hom they
,Dere intended:
Washington-Mrs. j. B. G.. Miss
]. j., Mrs. T. D., Mrs. w. H. p,
Mrs. j. r., Mrs. A. E. T., Mrs.
r. D., E. D. c., A. F. S., H. F. X,
M. S. A., Mrs. A. c. H., Mrs. S.
B. H., Mrs. N. r. F., Mrs. G. p,
j. B. c., Mrs. E. T., r. o. r.,
Mrs. E. S. NJ, Miss v. A., L. S. N,
A. M. w, L. M. L.
Alexandria l.. p. S., Mrs. j.
N. N. Arlington-Mr. and Mrs.
L. w. c., Mrs. M. C. A., Mrs. c.
A. K, Mrs. w. K. Mrs. A. B.,
Mrs. A. F. c., Mrs. P. H.. Mrs. r.
B. Bethesda-Mrs. T. D. Falls
Church-Mrs. D. F. B. Green
belt-Mrs. E. M. c. Lanham-
Mrs. H. J. F. Mount Rainier
Mrs. d. M. R., Miss A. K. Silver
Spring-Mrs. ]. E. S., Mrs. j. H.
G., Mrs. w. s. B., Mrs. w. S. F.,
Mrs. K. w. j. Takoma Park
Mrs. H. B., M. r. B.
Our thanks to these readers,
,Dhose contributions toere similar
to others previously receiDed:.
Washington-F. s., M. r. G..
Arlington-Mrs. T. A. P. Green
belt-Mrs. E. G. j. Pierre, South
DakotA-B. B.
Evening star., 1948-11-18
holiday time

THURSDAY
THANKSGIVING DAY.
Frosted Fruit Cup
Turkey 1Dith Stu6ing
Giblet Crazy Mashed Potatoes
Creaned Onions Broccoli
Cranberry Relish
Pumpkin Chiffon Pie Coffee
Nuts Mnts
Chiffon
package orange favored gelatin teaspoon allspice
hot water u teaspoon ginger
volks slightly
" milk tablespoons molasses
u cups masned cooked pumpkin
1 teaspoon egg whites
i teaspoon cinnamon 4 tablespoons
baked 9-inch pie she'll
Combine yolks milk,
double boiler mixing we'll
stirring constantly
Remove from pumpkin gelatin and mix we'll Chill
whites until foamy; then add
remaining tablespoons gradually and continue beating until
gelatin mixture Pour into cold shell
Chill until hrm BY
Evening star., 1948-11-18

from Mrs. w. d. S., Arlington }
I have slips of Rose Geranium,
also Wandering Jew. for any who
would care to call for them.
Now a request for lullaby song
that I do so much want, for I re-
member my father singing 1t to
me when I was very small. The first
lines 60 like this:
I'm tired and I'm sleepy, too,
So put me in my little bed.
GRAHAM CRACKER FRUIT
CAKE?
From Mrs. w. F. H., Arlington.)
Will some one please answer soon,
as I want to make these for Christ
mas. Will the wonderful graham
cracker uncooked fruit cake keep
when sent a couple weeks before
Christmas? Or is it necessary to
make shortly before use, or store
in refrigerator? 1 would like to
send them in coffee tins in Christ
mas packages but certainly wouldn't
want them to spoil.
\ Y \ 4
HELPFUL HINT AND PLEA.
from E. L. ~, Washington.)
The hint: The inexpensive plastic
tablecloth, clear, 70 by 80 inches, is
an excellent protector for the guest
room bedspread.
I need to save all grocery bags
for lunches and garbage pail liners.
Please suggest convenient and neat
method for their storage.
CORRECTION.
From Mrs. E. T. D., Groom Station
May I submit a correction to
my recipe for Rice. the electric
way" printed in the RICH of
November II. 1t should have
read:
place ~ cups of water and
u teaspoon of salt on the burner
(turned high"
The remainder of the recipe
was correct.
CREAMY FUDGE.
(From A. c. B., Wnshington.)
To Mrs. A.E.L., Bethesda: Creamy
Fudge: For a simple but delicious
fudge put into the top of a double
boiler / can condensed milk, 7
squares bitter chocolate. Let melt
and stir until Arm. Pour into but
tered pan. Nuts, marshmallows or
dates may be added.
Until you try this you haven't
tasted fudge and I predict you will
never 60 back to the old fashioned
boiled way.
from Mrs. M. w., Bethesda.)
I would like to have you try my
recipe for creamy fudge which never
fails. Best of all, it is uncooked.
The recipe and directions are as
follows: Ingredients: One pound
box (3A cups) sifted confectioner's
sugar, u teaspoon salt, 4 table
spoons cream, egg separated, 8
tablespoons butter, squares g
ounces unsweetened chocolate,
OCdoPOOAl SdihAd, Sup AAto
(choppeO If desired.
Melt together in double boiler the
chocolate and butter. In mixing
bowl, combine sugar, salt, cream,
beaten egg yolks; stir well, add the
melted chocolate and butter, blend
we'll. Add vanilla and fold in the
stiffly beaten egg white and nut
meats. Spread mixture in buttered
pan and place in refrigerator When
firm, cut in desired pieces. It is
best to keep the candy in the re-
frigerator unless actually serving
it as it becomes soft at room tenn
perature. but will become firm again
when replaced in the refrigerator.
I hope your family enjoys this
fudge as much as mine does.
(Fron, L. S., Washington.)
In answer to Mrs. A. E. L., Be-
thesda, who wants a recipe for
creamy fudge, here's the recipe be-
low, and it really is creamy fudge!
10 Straub's Fudge: Three cups
granulated sugar, a pound choco-
late Cunsweet), l cup top milk
(mostly cream.
Put all ingredients in a medium
size saucepan. Cook slowly on a
low fire until 1t forms a soft ball in
Evening star., 1948-11-18
Lemon
Mayonnaise

l egg.
Y cup lemon juice.
l teaspoon mustard.
teaspoon salt.
! tablespoon sugar.
Dash of pepper or paprika.
/ pint salad oil.
Beat oil into other assembled
ingredients until dressing is
thick. This makes about ~ cups.
Variations: Add orange juice and
grated peel to taste. Fold In
whipped cream.