davidaulloa/AmericanStories huggingface dataset:
Evening star., 1949-07-31
Yelled Suspense Marks Style
Of Philip Freund's Stories
(Beechhurst; $780,
Reviewed by CARTER BROOKE JONES.

Reviewed by CARTER BROOKE JONES'
The author Zotan rlogy and other novels OF unusual
here collection of short Stories none pre-
viously published in magazines.
Philip Freunds
character his of drama his feeling
words them also that his ideas proved
too tenuous develop the sshter stories
ncompeteness contrasting strangely with the and
stories in book
Evening star., 1949-07-31
Thought Preview

PHILOSOPHY FOR THE
FUTURE
Edited by Roy Wood Sellars.
V. j. McGill and Marvin Farber.
macmillan: $780,
Evening star., 1949-03-14
TheChef
Says

Today let's run over some spe-
cial asparagus recipes. First we'll
tackle asparagus au gratin::"
Cut off the hard ends Of 2
pounds of asparagus and let 1t
soak in cold salted water for "a
hour. Then wash each stalk care
fully. Cut the stalks into inch
pieces and cook the tougher ones
in boiling salted water until al
most tender. Then add the re-
manning pieces and tips. Coook
for 10 minutes, and drain. Now
make a cream sauce, using "a cup
of the asparagus cooking water
with a cup Of rich milk, and 2
tablespoons of. butter and 2 Of
flour. blended in the usual way.
When the sauce thickens stir in
"a cup of grated Cheddar or
Gruyere cheese, and stir over low
heat until the cheese has melted.
Combine sauce and asparagus.
Pour into q buttered baking dish,
top with buttered crumbs. Run
under flame of broiler just until
crumbs are delicately Drowned.
Now for Asparagus Souffle:;"
Trim, soak and wash asparagus
as above, but do not cut in pieces.
Steam or boil in salted water for
Is minutes, drain and arrange in
buttered baking dish. Blend
3 tablespoons of flour with "a cup
of melted butter, and when
smooth stir in cup of milk which
has been scalded with some thin
slices of onion. (Remove these
before adding MILK Stir until
mixture thickens, take from heat
and stir in the yolks OF 3 eggs.
we'll beaten. Season to taste with
salt. pepper and paprika. Fold
in the stiffly beaten egg whites
alternately with tablespoons
grated Parmesan cheese. Pour
over the asparagus and bake for
about 40 minutes in q moderate
oven until well puf1ed. Serve at
once.
Asparagus Pie: Saute portion
size slices of ham, about Inch
thick, in fat until lightly Drowned
on both sides. Place the slices
in a pan, cover with whole cooked
asparagus stalks and top with a
slice of Swiss or Gruyere cheese.
Bake in a moderate oven just un-
til the cheese melts. Sprinkle
with paprika before serving.
Asparagus en- casserole is really
easy. but so good-alternate layers
of diced. parboiled sweetbreads.
asparagus tips cooked to not quite
tender and sliced mushrooms.
Over all pour the same white
cream sauce described in the
recipe for asparagus au gratin-
but omit the cheese and season
highly with salt, pepper, just .
little mustard and bit Of mar
joram. Bake in a moderate oven
until mushrooms are done.
Evening star., 1949-03-14
By Violet Faulkner
Food Editor.

The best thing that can be
said about March is it brings
summer that much nearer. It's
a tickle month with weather as
changeable as a woman's mind
1t blows. it rains, it's even been
known to snow. Your winter
clothes begin to take on that
down at the heels look, income
taxes have to be filed, spring
WEAKNESS has moved in and taken
full possession of you. In the
midst Of all this comes st.
Patrick's Day. Here's a day that
can take you out Of the doldrums
and provide q fine excuse for q
little between season entertain
ing.
A party on March II will need
all the Irish shenanigans you can
dream up. and green, Of course,
will be the color theme. You can
send out invitations on green
paper shamrocks bearing the
time, place and date written in
white ink. Use harps, snakes,
clay pipes and potatoes, Irish ma
turally, for your decorations. Cut
large shamrocks out of heavy
green paper to be used as place
mats, make place cards Of tiny
clay pipes. The names can be
printed along the handle or II
Evening star., 1949-03-14

1900 different, colorful tea tags
from all of the States Of the United
States and from France, Canada,
Mexico, Brazil. Chile, Alaska,
British Columbia and Germany
as we'll.
The club members are from New
York, New Jersey. Massachusetts,,
Washington State. Virginia, Penn
sylvania, Maine, Ohio, West Vir-
ginia, California, Delaware. Flor
ida, Indiana, Oklahoma, Colorado,
Illinois, Connecticut, Maryland.
North Carolina. Wisconsin and
Michigan. There are also two
Canadian members and one Bra
lillian.
Through a letter to Gourmet
Magazine, Mr.. Werkenthin learned
of others interested in this hobby.
The Tea Taggers Club was formed
November /. 1947, with Mrs. John
E. jackson of New York State as
president. On November "a of last
year.. Mr.. Werkenthin took over
as president Any one who is in
terested in tea and tea tag col
lecting is eligible for membership.
Thirty new members have been
added to the club during Mr.. Wer-
kenthin's presidency.
Many people interested in col
lecting, such as stamp collecting.
are deprived of this pleasure be-
cause of the considerable cost in
volved," Mr.. Werkenthin declared.
Here Is a hobby which costs
nothing. or a nominal sum a year
for club members, and is, to me.
more fascinating than stamps"
Determined not to commercial
ize their hobby. club members do
not buy tags from each other
they exchange. instead. The Tea
Tag Tattler, which is circulated
monthly among members, con-
tains information on collectors in
terested in exchanging. as well as
information of interest to these
lobbyists, including data on the
history of tea itself.
Mr.. Werkenthin declared that
some members of the club do not
collect tea tags themselves, but
receive the Tattler because Of its
information on tea. The club has
learned much, he added, about
tea growing, harvesting, handling,
testing and binding as q result OF
items Steamed from books and
Evening star., 1949-03-14
GoldenGlow
Cheese Loaf
l " pounds cottage cheese
3 tablespoons plain gelatine
T. u

w pounds cottage cheese
3 tablespoons plain gelatine
"a cup cold milk
"a cup scalded light cream
l can (#212) sliced cling peaches
3 tablespoons minced chives
u cup chopped stuffed olives
1h teaspoons salt
"a teaspoon Worcestershire sauce
~ tablespoons lemon juice
Crisp lettuce
Mash cheese with a fork. Soften
gelatine In cold milk. dissolve in
scalded cream. cool and add to the
cheese.
Drain peaches and chop enough
to make 1A cupsful (about "a of
the CAM. Add chopped peaches
to cheese with the olives. chives,
salt, Worcestershire sauce and
lemon juice. Pack smoothly into
a loaf pan (5-cup size) rinsed with
cold water. Chill for several hours
until Arm. Turn out on crisp
shredded lettuce or chicory
Decorate with remaining sliced
peaches and sliced stuffed olives
Serve with tart cream dressing. OF
with your favorite cooked salad
dressing.
Evening star., 1949-03-14
Volunteers!

The Easter Seals sent out
each year to aid crippled
children are now ready to be
folded and inserted in en-
velopes, and there is an ur-
gent need for volunteers to
help q do this work. Church
groups and clubs may make
special arrangements to work
as q group, and individuals
are very welcome. The hours
are daily from 8 am. to 9
pm, and even two hours a
week would be great help.
The work doesn't require
skill-just willingness to help
others. There are over 300
900 seals to be sent out, so
many willing hands are
needed.
Any one interested in VOL
unteering may call The VOL
unteer Center, Republic 5105,
for information on where the
work is to be done, and near
est transportation routes.
Evening star., 1949-03-14

much out Of interest in saving
souvenirs from the hotels and
restaurants he visited as interest
in the colorful tags themselves.
Since tags usually have face"
and an "obverse." collectors try
to. get a pair to mount side by
side. Finding q true mate" for
tag is often a difficult problem,
since even If that particular tag
is still being used, the lettering
may have been changed slightly.
Advertising via tea tags is more
prevalent in the West than in the
East today. Mr.. Werkenthin de-
clared. The tiniest diner, the
smallest restaurant in the most re-
mote town in the West will proud
ly advertise its existence in this
way.
Once. a rumor was circulated
that English tags were avail
able now, and. the tea taggers
quickly looked into the matter.
They were corrected just as quickly
by the English, however. who fatty
stated that they had not been con-
verted to the use of tea balls, nor
did they think it likely that they
ever would be.
The research Mr.. Werkenthin
has done for the Tattler and his
hobby has convinced him that tea
drinking is on the increase. A tea
drinker exclusively. as is his wife,
he has his tea specially prepared.
put into tea balls, and tagged with
his personal tea tag, bearing his
name and record of his years as
collector. His tea is made OF
10 per cent Darjiling. Is per cent
orange pekoe, 10 per cent Oolong.
10 per cent black Sumatra. Is per
cent pekoe. 10 per cent pekoe Sou
chong and 20 per cent Ming cha.
A Texan by birth, Mr.. Werken-
thin Is an engineer employed IN
the Bureau of Ships Of the Navy
Department. In the last two years
he has evolved another hobby. that
of constructing small motors and
installing them in toy vehicles.
Complete with motor and gear
shift now are II such toys, includ-
ing a fire, engine (also equipped
with two water tanks and a hose
that works. a jeep and q boat. A
truck to which q crane Is attached
is operated by four miniature
motors.
Evening star., 1949-03-14
It's Shamrock Time

just the first name is used YOU
can probably get it on the bowl
of the pipe. You can carry the
green motif even farther by using
the new colored plastic plates that
are on the market. The plates
are the disposable kind, similar
to the regular paper plate. but
are plastic lined, so even hot foods
will not penetrate the surface.
When you're entertaining a large
crowd without the help of q maid
these plates are great time savers.
You need some planned enter.
tainment to serve as a mixer to
get every one into a party mood.
For your first stunt distribute q
pad and pencil to each person.
Allow 10 minutes in which to COM
pose a telegram, the first letter Of
each word being taken from
Saint Patrick" Give a prize for
the one judged best, and BOBBY
for the poorest. One game that
can bring out all the hidden tall
ents of potential sculptors is to
provide each guest with a small
quantity of plaster clay. Tell them
to model an Irish pig. set time
limit and give a ridiculous prize
for the best specimen. BY this
time the party should be well
under way and you might give
your guests a chance to exchange
a little "blarney" chatter Of their
own making.
When it comes time for supper.
do it buffet style. And in place
Of the usual tossed green salad.
serve this chilled cooked cauli-
flower with its green topping. For
extra good luck cut shamrocks
from end slices Of avocado to
garnish the serving plate.
GREEN TOP CAULIFLOWER.
l large head cauliflower.
y cup oil.
~ tablespoons wine vinegar.
IA teaspoons salt.
Black pepper.
Ia cups sieved avocado.
112 tablespoons grated onion.
l tablespoon lemon juice.
Dash Tabasco sauce.
Radishes for garnish.
Avocado for garnish.
Cook whole cauliflower in boil
ing salted water until barely ten.
der. Lift from cooking water.
Blend oil, vinegar, "a teaspoon salt
and pepper and pour over hot
cauliflower. Cool thoroughly. To
prepare avocado, cut into halves
and remove seed and skin. Press
fruit through a sieve. Blend
onion, remaining salt, lemon juice
and tabasco into avocado. Frost
cold cauliflower with the mixture.
Garnish with radish roses and
shamrocks cut from avocado.
Serves 6 to 8.
Evening star., 1949-03-14
Readers Clearing House
Contributions and requests

Contributions and requests
must be accompanied by the
sender's full name and ad-
dress. 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
Clearing House are; not neces-
sarily those of The Star and,
as it is obviously impossible
for us to test all recipes sub
mitted, we cannot assume re-
sponsibility for them.
Betsy CaSiceH
Evening star., 1949-03-14
Tea Taggers' Number 90

trade journals and run in the
Tattler. AS far as they are able
to determine, the use of tea balls
was begun in 1908.
Hotels, restaurants. railroads,
nightclubs. diners. steamship lines.
grocery stores and department
stores advertise in this way. And
so do hospitals, sanitariums. high
schools. private schools, univer-
sites and the Bell Telephone Co.
When Mr.. Werkenthin first
started his collection, 1t was as
Evening star., 1949-03-14
By Betty Miles

That tea tag that you've prob
ably been relegating to oblivion
along with your used tea bag all
these years is more important
than you suspect. To the 80 men,
bers of the Tea Taggers Club, it
represents an absorbing hobby.
Mr.. Theodore A. Werkenthin of
3601 Second street South. Arling-
ton. is the president of the Tea
Taggers. and probably the dean
Of tea tag collectors. A collector
for over 81 years, he has today
Evening star., 1949-03-14
SPICED SHRIMP.

(Fron, Mrs. E. J. H., ArlinotonJ
To M. R., Washington. Here is
a recipe which I received from the
editor of this page when I first
moved here six years ago. It is
very good.
Spiced Shrimp: 100 shrimp, 2
dozen allspice, 2 blades mace. a
large bunch celery and celery
tops. 4 springs each of thyme,
parsley and bay leaf. l red pepper
pod, juice Of 2 lemons, cayenne,
black pepper, salt. parsley to gar
nish. Select fine. large shrimp
for this purpose. Into a pot of
water put great quantity of salt,
almost enough to make a brine.
Add all the other ingredients ex-
cept the shrimp. When this had
boiled so that all the flavor of the
herbs have thoroughly been ex-
tracted, throw in the shrimp. Let
them boil 80 minutes, then set pot
aside to let shrimp cool in their
own juice. Serve on a platter of
cracked ice. garnish with parsley.
A sauce made Of tomato catsup
and horseradish is very good with
these. A great deal of salt is re-
quired in the boiling water, as the
shrimp absorb but little, and no
after addition can quite give them
the taste as when boiled in the
briny water.
Evening star., 1949-03-14
WRINKLING NYLONS2

(From Mrs. c. L. G., Washington }
Does any good reader know how
to keep nylon hose from wrinkling
at the ankle? I've had three
lovely pair given me for Christ
mas, but the wrinkling irritates
me no end with the slovenly feel
ing. Carriers from the girdle and
very tight elastics do not help
at all and I hate to dispose of the
hose but they are no good "as Is"
Evening star., 1949-03-14
ANSWER TO QUERIES.


To Mrs. B. c. O., Washington.
Try dry cleaning fluid for remov-
ing the transparent tape marks
from your walls. 1t works on
chewing gum and adhesive tape
gum.
To v. E. K, Falls Church. An
easy way to keep recipe clippings
Is to paste them to 3x5 file cards
leaving room on one side for your
own comments or changes. Print
the name Of each recipe at the
top of the card in pencil ink
smears if splashed. The cards
with index cards to match and
file box in the same size can all
be purchased at the stationery
counter of the dime store. In the
upper right hand corner of the
cards I make notations such as 8
inch. pie, pint, so pcs. or what
ever the quantity derived from
the recipe is. On some cards I
make red pencil notes in the up
per left hand corner such as stale
bread. sour milk. biscuit mix"
This helps when looking for re-
cipes containing these ingredients.
Try mixing a large quantity Of
biscuit mix at one time, omitting
the milk, and storing it in a can
mister. Then you have homemade
biscuits and dumplings right at
your finger tips. Part water in
stead of all milk makes lighter
biscuits. Cutting them in squares
with a knife instead Of using a
biscuit cutter saves time and
doesn't alter the taste one bit.
This seems to be rambling far
afield.
THANK YOU NOTE.
From Mrs. J. A. A., WoodbridgeJ
Many thanks to those who
my quYy about the
Deep Freeze. 1t was very kind of
them to take the time and the
letters are full of interest to me.
*t** **
SPECIAL ELECTRIC IRONER?
from Mrs. J. p. La r.,
WdshingtonJ
I am considering buying a model
open on one end and having the
shoe In the front of the roller.
I'd like to know how it compares
with the cheaper model that has
the shoe on top Of the roller.
4 + 4 i
EAGLE FEATHERS?
From Mrs. M. F. p, Stdunton.J
Where can I find some eagle
feathers? I correspond with an
Indian family in New Mexico, and
they would like to have some for
their costumes which they will
wear for the dances at Easter
time. Girls, don't let me down!
PECANS.
from II. L.. ArlingtonJ
For L. S.. Washington. Pecans
are the best Of all nuts, If we'll
cracked. The blow or pressure
must be on the ends to open them
successfully. There are several
crackers for pecans. The one we
like best is the squirrel cracker
that clamps on the table. The
nut is placed against the rigid end
of the cracker. the lever is slid
toward the nut to hold it in place.
Then the lever Is swung over the
nut putting on the ends OF the
nut just enough pressure to burst
it open, usually so that the halves
are unbroken. This cracker is
we'll worth the price. until you get
one. try using an up-ended stick
of firewood. Make a dent in the
top end. Put the pointed end Of
the nut in this end and hold it in
place while you WELD the hammer
on the other end. This is not so
handy but just as effective with
q little practice.
Evening star., 1949-03-14

A versatile dress-up frock for
snrins wear. Make it in a soft tie
print or for summer gayly printed
Jersey. Our we'll illustrated sew
chart guides you smoothly and
easily.
For this pattern send Is cents
n coins, your name, address, pat
tern number and size wanted to
Barbara Bell, The Washington
star, P. o. Box 80, Station q
New York 10, N. Y.
Evening star., 1949-03-14

By Peggy ROberfS
If you start right away you can
finish this frisky lamb in time to
give your own little lamb at
Easter. It is easy to make using
odds and ends Of work box ma
terials or flannel.
Pattern Envelope No. R2799
contains hot-iron transfer for
lamb, step-by-step sewing in
tstructions, material requirements,
embroidery stitch illustrations
and finishing directions.
To obtain this pattern, send
20 cents in coins, giving pattern
number, your name, address and
zone number to Peggy Roberts,
The washington Star, P. O.
Box 100. Station G, New York 10,
J n. z.
Evening star., 1949-03-14
GLOSS ON LINEN

from Mrs. C. N. j., Fdtrlington.)
For Mrs. T. J. c., Manassas
For gloss on linen damask. just
iron with hot iron when linen is
damp dry or dampened very wet.
Evening star., 1949-03-14
SLIP COVERS:
CHUE WAJ1 1Cs

From Mrs. L. F. H., WASHINGTON }
|. First Of all my grateful thanks
to the reader who sent in the sug-
gestion of using two strainers in
preparing orange Juice for baby.
The suggestion appeared the day
before my baby started her juice.
and it has been 50 easy to prepare.
and goes through the nipple as
easily as water.
To Mrs. c. H. B. Of Silver
Spring. have never used Indian
Head for slip covers, but I know
several people who have. and they
are very pleased with the results.
AS you know it Is color fast, even
to sunlight fading, and in addition
it is sanforized. Really an ideal
material for slip covers. One friend
who has used it for slipcovers
suggests that they be starched
when washed so that they will
stay crisp and fresh longer. Ap-
proximate yardage for a three
cushion sofa is % yards of mat
erial SO inches wide. 27 yards Of
SO inch material If patterned. For
50 inch material 1t requires IA
yards Of plain, or 1512 yards Of
figured or striped. Plus IA
yards If you make your own cord
ing. If you buy ready made
cording 40 yards are required. For
Lawson chair with one cushion
II yards Of plain or 1914 yards of
figured or striped in the So inch,
and 712 plain or s1a figured or
striped in the so inch width. Plus
l yard for self cording or 18
yards Of ready made cording.
Hope these figures are helpful.
Do any Of you have any sug-
gestions as to how I can keep
my kitchen walls from sweating
while sterilizing bottles, etc? They
literally run with water, and then
it dries into small brown spots.
The spots come off easily, but
this daily wiping down of the walls
is very time consuming, and I'm
sure that it isn't very good for the
paint.
I have a recipe for delicious
veal casserole dish If any one
would like to have it.
Evening star., 1949-03-14
COMMENT.

from M. B. D.. WnshinotonJ
I like the RICH just as it is,
really. but many have written in
saying they wish you would not
devote space to poetry. Well, I
myself enjoy this part very much.
often finding again some old bit
Of poetry that I'd been looking up.
And honestly If you devoted the
whole space to recipes and hints,
I think it would never occur to
me to look at this part of the
paper. but now I always turn to
this page and think there are
many others like me. The variety
Of subjects strikes every one so
hope you won't drop the poetry
and little human interest items.
The world certainly needs more
Of it and we can always pick up a
cook book Of recipes anywhere.
Evening star., 1949-03-14
STICKING FOOD?
ANNIVERSARY GIFT.

(From Mrs. r. G. L., BladensbnrgJ
Could some one please tell me
how to keep food from sticking
to new frying pan? I received
it at Christmas and have used it
several times since, but am still
having trouble in successfully
cooking in it.
For Mr.. j. G. of Washington
who requested an idea for a gift
to give his wife on their sixth
dron) wedding anniversary. A
pair of old fiat irons that have
been refinished and antiqued make
a lovely present. They may be
used as book ends or just as
what-nots.
Dirva = Field. [volume] (Cleveland, Ohio) 1915-current, 1949-11-24
KLAIDOS ATITAISYMAS

Pereitame DIRVOS numeryje
mano korespondencijoje apie ra-
dijo choro koncerta isibrove
klaida. Solo partijas istraukoje
is operos "Faustas", c. Sasnauss
ko "Karveleli melynasis" dali
navo Jonas Valiukas, O "Baltos
Geles", j. svedo - Kazys Sta
Abu Sic solistai tas pacias
solo. part5iiias: dainavo pereita
sestadieni, lapkricio 19 d., per
radija, SUI vyru choru. Sis cho-
ras dainavo penkias dainas ir
jos per radija labai graziai
skambejo. Dabar musiskis cho-
ras pasidare populiarus ir jau
gauna ivairiu kvietimu kon-
certuoti.
Dirva = Field. [volume] (Cleveland, Ohio) 1915-current, 1949-11-24
WORLDS MARKET

Pereita penktadieni Worlds
Markete irgi dainavo B. Bu-
driuno vedamas radio choras.
Dainininkams buvo labai sum
ku dainuoti, mes programos me-
tn buvo atdaros parodos bude-
les ir zmones ne visi klause kon-
certo. Dalis ju vaiksciojo ir ste
bejo dirbinius ir, kaip paprastai,
kalbejosi. Muge lieka muge.
Lietuviu budele dare gera is
pudi. Buvo isstatyti net keturi
tautiski kostiumai, daug medic
droziniq, gintaru, leliu ir kito-
kiu memo dalyku. Tx vieni lie
tuviai buvo parenge Kaledu
Eglute. il buvo papuosta siau-
dinukais ir pauksteliais. Cia
talkininkavo j. Dauzvardiene is
Chicagos. Kai Moteru Klubas
buvo kvieciamas puosti Kaledu
Eglute, rengejos jau buvo ma
diusios "Marians" zurnale ].
Dauzvardienes paveiksla prie
Kaedu Eglutes, tad ir prase pa
deti parengti tokia eglute.