davidaulloa/AmericanStories huggingface dataset:
Evening star., 1949-08-26

SPECIAL BARGAIN-729 Upshur st
nw-Semidet. Colonial brick. 6
large rooms; oil h.-wh.; vacant
good condition: garage; price
S12,950, $1,000 cash, balance terms
MR.. OPIUM; Re, 5SlS; 20
Very attractive S.rm. brick, oil
heat. Owner leaving, must sell. KAY
REALTY CO. INC, RA. 1900. 20
18th AND RITTENHOUSE ST.-Mod-
ern 3-bedrm. 2-bath brick: rec. rm.,
gas heat, built-in garage: perfect
condition. Price Is right. Call ewes,
TU. 1851. BLANKEN b PRESS,
Evening star., 1949-08-26
OPEN Daily 3 to +

OPEN DAILY, 5 10 I
5341 42nd pl. n.w-You must agree
this fine home is of far superior
quality than most selling at S16,950'
brand-new, all brick. det. Colonial
here in a most desirable and con-
venient part of Chevy Chase: s
rms. g bedrms), tile bath, full
bsmt. with Law. and laundry: lge.
concrete screened porch. FRANK s:
PHILLIPS, DI. 1411; eyes, call
Evening star., 1949-08-26

$3.50 Dn. With Vac. Apt.
1st Comm, 3-Apt. Bldg.
Home or investment. 11th ano
Mass. ave. n.w.-Move in this
vacant apt. keep other rented tc
pay your expenses. This brick
property contains total of IL
rooms. bath and h.-w.h.: in good
condition; walking distance te
downtown. Reasonable monthly
payments. Call MR.. MILLER. DE
h346 ~
Evening star., 1949-08-26

''CALIF. TYPE BUNGALOW
Close-in to Silver Spring, Md
Charming detached stone and
brick, 3 large bedrms., "a baths,
de luxe kit, gas, h.-w.h,. built-in
excel. financing: near ali facilities;
new cond. DANIEL DIENER & CO..
Evening star., 1949-03-24
The Chef Saws

cream pecans. Here are the au-
thentic New Orleans recipes for
both:
Pecan Pralines: Set / pound of
light brown sugar to cooking with
4 tablespoons of water and a ia
blespoon Of butter. AS the mix
ture begins to boil, add " pound
Of freshly shelled and cut pecans.
leave q few halves whole to
decorate the waters later) Stir
constantly-and I do mean con-
stantly-until the sirup begins to
thicken and turn to sugar. Then
remove Immediately from the fire
and pour In small "puddles" on a
marble slab or drop from a spoon
to form cakes A-inch thick and
4 or S inches in diameter. Top
with half pecan meats. When
cool, lift from slab with spatula.
Cream Pecan Pralines: Shell q
pound of pecans. keeping the
nutmeat halves whole. Beat the
white of an egg very briskly with
it's weight, in water. using a wire
whisk, until it forms a cream.
Now work in with your fingers
u pound of the finest confec-
TONERS sugar, until it forms a
smooth paste. Take small piece
of the paste. roll it and put 1t
between two pecan halves. Light
ly roll in the paste. f1attening as
you do so. These are small and
very dainty.
Evening star., 1949-03-24
By Violet Faulkner
Food Mitor.

Eggs are taking the spotlight
this month; they're at the top OF
the list of plentiful foods. Accord
ing to the reports coming from
the USDA's Production and Mar
keting Administration more eggs
are going to fresh market and
fewer are going into storage than
in 1948. Since they are so plenti-
full, now is the time to make the
most Of all the recipes you are
particularly fond of that call for
large numbers of eggs. Here are
some of the ways they can be used
in the course of meal preparation:
To thicken custards and pud-
dings; as a leavening to incor-
porate air as in cakes; to add COL
or, richness and flavor to individ-
ual dishes; for coating as in
Dreaded meats; as a garnish for
canapes, soups and salads; to bind
ingredients together in meat loaves
and croquettes; to emulsify as in
salad dressings and cream puffs:
to clarity consomme or boiled
coffee, and to hinder crystalliza-
ton as in candy making. Quite an
imposing list. don't you think, for
just one food?
Among vegetables, carrots are
an outstanding buy. They may
not be quite as versatile as the
egg but the index of any good
cook book will list dozens of ways
in which this bright gold colored
vegetable can be used. Their color
is due to carotene. Our bodies
convert this carotene in part to
vitamin A, the vitamin which pro-
notes growth and builds up body
resistance to infections in the
nose. throat and eyes.
Cauliflower, broccoli, celery,
greens, Yellow onions, eggplant
and potatoes are likewise reason
able buys for the week. The price
is edging off tomatoes so we should
soon see quite drop in price and
meanwhile the quality is steadily
improving. From Virginia and
nearby local sources we are getting
some excellent spring greens-kale,
collards and land cress; green
Evening star., 1949-03-24

When in New Orleans for
Mardi Gras. I managed to take
time out to dig up some inter-
esting information on the subject
of pralines-that famous Louisi-
ana confection that stretches like
beads on a necklace all along the
Gulf Coast from Mobile to New
Orleans.
To begin with. the word "pra-
line" is not Creole. but French.
and means simply "crystalized.
which has little to do with spe-
officially identifying the delicious,
wafer thin pecan connections
with which we associate the name
There is q tradition that the
praline may have derived its name
from the days of the Marechal
de ssin-Pralin. who was very
fond Of almonds, and whose but
ler advised him to have them
sugar coated to avoid indigestion
But nobody really knows!
I find, however. that in New
Orleans today the praline family
is an extensive one, with many
variations on the theme. Prime
favorites seem to be white pra-
lines, made with coconut; pink
pralines, also made with coconut
but tinted rose color; peanut, al
mond and. most popular Of all,
pecan pralines.
OF the last there are two types,
the regular and the so-called
Evening star., 1949-03-24


Roast Chicken Wild Rice
Green Beans With NapoH
Cucumber -Watercress Salad
Cherry Pie Coffee
With Napoli Sauce.
package frozen green beans u teaspoon salt
slices bacon. diced " teaspoon allspice
I " teaspoon mace, optional
! small onion, sliced Grated cheese
grains pepper and cayenne
without derostng according to directions
on package Fry slowly until crisp and brown add ona
Bring gradually to boiling point
reduce for is to 20 minutes Combine drained
beans Sprinkle with grated cheese
Frankturters Scauoped Potatoes
Nut and Apple Dessert Coffee
Nut Apple Dessert J..
egg teaspoon salt
Y cup sugar "a cup chopped nuts
u cup -four u cup chopped apples
w teaspoons baking powder teaspoon vanilla
dry ingredients then nuts and apples Stir IN vanilla Bake IN
until crisp about "
hour. Serve with vanilla ice with plain cream.
TUESDAY.
Stuffed Peppers French Fried Potatoes
Lima Beans Tossed Green Salad
Baked Custard
Stuffed Peppers.
green peppers Salt and pepper
l chopped, tablespoons soft bread
I cup thick cream crumbs
! teaspoon curry powder
the off seeds and drop IN boiling
and let stand minutes then drain
Combine the bread crumbs and season.
with buttered crumbs and cheese
peppers casserole and brown in hot oven
Evening star., 1949-03-24
Rebort to the Housewife

beans from Florida are another
good value. When you find the
fresh limas are priced above your
budget suggest you try some of
the large limas that are packed
in a meat-flavored sauce and ready
to serve just as they come from
the can. These limas can now
be had In the 8-ounce size can so
convenient for small families or
for career girls who do their own
housekeeping. They're also avail
able in the large 20-ounce can for
regular family use. I've noticed
that several fruits and vegetables
are beginning to appear on the
grocers' shelves in that handy g.
ounce tin. They disappeared COM
pletely during the war when mate
rials were so badly needed for
other purposes.
Connoisseurs Of cheese will be
interested in the newest dairy Off
spring called "poona." This
cheese comes from New York State
and its creator is a woman who
turned from a life in the diplo-
matte service to one of farming.
She is Mrs. Kent Leavitt of Mill
brook, N. Y. In order to learn all
the secrets of acidity, bacteria,
temperatures and a dozen other
factors important in cheese max
ing, she went to Penn State and
took college courses given for
farmers. The milk for poona
cheese comes from a herd of
Brown Swiss COWS, a hardy breed
of dairy cattle that gives a rich
milk which produces a low-ten-
sion curd desirable for this type
of cheese. The curing involves a
siX-Week process with daily rub
bing to spread the mold and form
firm outer rind. The cheese is
light in color, rather soft in tex
ture with delightful flavor
family reminiscent of Camem-
bert. 1t is an excellent dessert
cheese. If you would like to try
this unusual cheese, call me at
Sterling 5000. extension 1876, and
I will be glad to tell you where it
may be purchased.
And another free recipe booklet
you can get just for the Scent
stamp it takes to mail your letter
is go Easy New Peach Recipes. u
! These recipes have been critically
Evening star., 1949-03-24

manifested for all-around good
ness. They're practical, easy and
all done with an eye on the
household budget. Send your
requests to me in care of The
Star and I will see that you get q
copy Of this folder.
X X X 4
HERE AND THERE: When
washing windows on cold days
add little vinegar or household
ammonia to the water to prevent
1t from freezing on the glass. :,
An 1890 cook book advised cooks
to drop water on the oven bottom.
If the water Missed, the oven was
supposed to be hot enough for
baking. Today the thermostat on
modern ranges keeps baking tenn
peratures at exactly the degree
needed. To make crumbs stick
to chops or croquettes, first roll
them in flour, then dip into beaten
egg, then into crumbs. Let stand
a little while if possible. This let's
the coating dry slightly so fat
won't spatter during frying. . .
The color of the shell Is no clue
to the quality in an egg. In some
markets, white eggs may cost as
much as 5 to 10 cents more dozen
than brown eggs. The best buy
in eggs may be brown, white, or a
mixture of the two. Quality in
eggs is matter of breeding, man
agement of fIocks and care OF
eggs after laying. To pam
fry link sausage put them into
a skillet with a little water;
cover them tightly and let them
steanf over low heat for about
minutes. Drain off any water re-
naming and then cook the sau-
sages, continuing to use low heat,
until they are we'll Drowned; turn
frequently during cooking to
brown all over. A pound of
fresh peas will make two to three
servings; a pound of fresh snap
beans will serve four. To make
a cornflake pie crust crush enough
Of the flakes to make a cup Of
fine crumbs; then mix with a third
of cup of melted butter or mar
garine and a quarter of cup Of
sugar. Press the mixture into q
pie pan and chill 1t before adding
a custard or fruit filling. ..
Evening star., 1949-03-24
Chopped
Cherry
Pie
Filling for One 9-Inch Pie.

Filling for One 9-Inch Pie.
package frozen red tart
cherries.
l envelope Il tablespoon)
gelatin.
A cup cold cherry Juice.
u cup hot liquid CHERRY
juice and water).
Juice of l lemon.
2s cup sugar.
"a teaspoon salt.
cup cream (whipped>.
Defrost cherries. drain thor
oughly, chop. Soften gelatin in
cold cherry juice. Add sugar,
salt and hot liquid and stir
until dissolved. Add lemon
juice. When mixture begins to
thicken, fold in chopped cher
ries and whipped cream. Turn
into baked pie shell and chill.
Serve with or without whipped
cream and cherry garnish.
Evening star., 1949-03-24
Readers Clearing House

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 Cas,OeH
Evening star., 1949-03-24
SEVEN MINUTE FROSTING;
SPICED SHRIMP;
LEMON CHIFFON PIE.

From Mrs. r. G. B.. BethesdaJ
For Mrs. C. w. M, Washington:
To my knowledge 7-minute FROST
ing always forms the hard crust
you speak Of. The following FROST
ing does not. but it is more trouble
and more difficult to make. Com
fort Frosting-2h2 cups sugar. "a
cup light corn sirup, u cup water.
2 egg whites, Ia teaspoons va
nilla. Cook sugar. corn sirup and
water to 242 degrees. Beat egg
whites to hold up in peaks. Pour
sirup over egg whites slowly, beat
ing constantly with a wooden
spoon. Add vanilla. Spread
quickly. If frosting is dry. add a
few drops of warm water and beat.
The frosting may be stored IN a
closed jar for later use.
For M. r.. Washington: Spiced
Shrimp this was one Of my
mothers specialties)-1 pint vine
gar, pint water. "a cup picking
spices, S tablespoons salt. 3 table
spoons prepared mustard. a little
black pepper and paprika. Boil
about IS minutes. Wash raw
shrimp. Cook 20 minutes in the
boiled spice water. Serve hot
with shells ON or cold.
For Mrs. G. w. L., Washington:
Lemon Chiffon Pie this is a Fan
ME Farmer recipe and is delicious
i tablespoon gelatin, "a cup cold
water, 4 egg yolks, l cup sugar. "a
teaspoon salt, u cup lemon juice.
l teaspoon grated lemon rind, 4
egg whites. Sprinkle gelatin over
cold water. Beat yolks. add "a
cup sugar, salt and lemon juice
and rind. Cook and stir in double
boiler until thick. Add gelatin and
stir until 1t dissolves. Cook. When
beginning to set. fold in egg whites
beaten until stiff and with the re-
naming sugar (1a cup) added.
Pour into baked pie shell. Chill.
II desired, fold " to cup heavy
cream, whipped. into mixture or
spread finished pie with whipped
cream. This makes q very high
9-inch pie.
Can some one help me? A
chore I hate is that Of scrubbing
tile floors. Isn't there some pro-
tective covering one could put on
the tile floors (as one puts wax on
linoleum) so they could just be
wiped instead of scrubbed?
SANDWICHES.
(From Miss E. T. G.. WashingtonJ
Some one asked the other day
about sandwiches to make up
ahead Of time and keep In the
refrigerator. I often make them
up for a week In advance. I make
meat and cheese. plain meat
plain cheese, frankfurter and slaw
liverwurst and slaw or lettuce
peanut butter and jelly, peanut
butter and pickle relish, peanut
butter and bacon. peanut butter
and apple butter. peanut butter
and marshmallow, tomatoes cut
thinly, laid on meat or cheese, q
slice of waxed paper and then the
last slice Of bread-that way the
tomato does not make the bread
soggy-cream cheese and olive. al
kinds Of salads, meat and peanut
butter. For spreads. I use butter
or oleo. mayonnaise. ketchup
mustard, relish, Tartare sauce.
Has any one Of the readers sewn
successfully on plastic on heI
sewing machine? I've never used
the clear plastic. but the plastic
covered cloth powders and clogs
the bobbin and needle. want to
make aprons, and curtains for the
bathroom. and want to use the
clear plastic.
Evening star., 1949-03-24
ADVERTISEMENT.


LOST AND FOUND DEPART
MENT:: Washingtonians seem to
lose more keys than anything
else. At least that's what they
lose most often at Center Market
City.
All items found in the Market
are turned over to the managers
Office, and there are a good many
keys down there waiting for their
rightful owners. Car keys, door
keys-all sorts of keys turn up at
the Market.
Plenty of change purses make
their way into the Office, too.
They're usually the small kind
OF cloth purse, or the billfold
type. OF course you'll find the
famous "one glove" too. If there's
anything more useless than one
glove, we've yet to discover It
we're speaking for two-armed
people, Of course. Small pieces
of jewelry turn up occasionally,
too.
But the item that we have
wondered about more than any
other is a pair of brand-new
black suede shoes that some
owner left in the Market.
~ ~
MIKE KESSLER, who presides
over stand No. 139, has some
very interesting wines and liqueurs
for your table.
Prettiest containers, we think,
are the Fiesta jars for liqueurs.
They add a very pretty note to
kitchens and bars with their
attractively designed containers.
Creme de menthe comes in
very pretty jar, as do peach,
apricot and blackberry Iqueurs.
You can buy Schnapps and
Kummel in these containers, too.
Mike also has complete line
OF imported and domestic ver-
mouths. He stocks two favorite
brands of domestic wines-Tay-
lor's New York State wines, and
the Christian Brothers products
from California.
The story of the Christian
Brothers wines is one of the most
interesting in present-day vine-
yard study. These wines are made
at Mont La Sale, a monastery
in the Nappa Valley Of California.
Kessler's offers plenty of Bur-
gundy and Sauterne, and q wide
variety of other white and red
wines.
You'll find Mike very helpful
In giving information on "how
and when" to serve wines. He'll
also present you with little
booklets on how to mix cocktails
and other drinks.
This stand has been at Center
Market City for the past nine
years. AS Mike will tell you, the
study of wines and their right
use is a necessity for those who
aspire to the gourmet's chair.
CHEFS-One argument we care
to have no part Of is the one con-
cerning men and women cooks.
Personally, we have found both
to be good cooks. But we do
hasten to add that some of the
best dishes we've ever eaten were
cooked my men.
A new cookbook Is out now,
and a hasty glance through it
proves that most men like to
cook some speciality. "Favorite
Recipes Of Famous Men" was
compiled by Roy Aid, and con-
tains favorite recipes of such
famous men as Tyrone Power,
Eddie Cantor, Cary Grant, Alan
Ladd, Jimmy Stewart and Joe E.
Brown, to mention a few.
OF course, one of the best
chefs we know of Is Center
Market City's Harry Angelica.
Harry could hardly be considered
an amateur, since his father was
chef at the old Waldorf Astoria.
But Harry practices his art only
for his family and friends. For
an out-of-this-world soup, we
recommend Hary's chestnut
soup.
Both amateur and professional
chefs will find plenty Of ideas for
different dishes" at
CENTER MARKET CITY
5th 3 K NV.
Evening star., 1949-03-24

WEDNESDAY.
Fish Ftlets IN White Wine
Grapefruit Salad
Gingerbread With Whipped Cream
Fish Flets White Wine
( to hlets ocean perch. l small onion. sliced
trout, founder haddock) VI dry white wine
mushrooms sliced Sprig OF parsley
" water 12 cup cream
! tablespoon butter Salt ana pepper
/ small carrot sliced tablespoon butter
u tablespoon -four
water about minutes ana SET asloe
Melt tablespoon skillet add carrot and onion
little ets with salt and pepper and arrange on top OF
vegetables Add parsley wine and liquor drained from us
rooms the size OF the pan with small mole
and place butter side down on top OF
fish, Cover simmer Is minutes or until hsh done t
will be aky touched with fork Remove hsn to serving
dish with Add to liquor in PAN bring TO the
boil and remaining tablespoon butter which been creaed
Baked Pork Chops Sweet Potatoes
Ne1D Cabbage Beet, Celery and Apple Salad
Fruit CUP IceboT Cookies
Beet, Celery and Apple Salad.
1 celery 3 tablespoons wine vinegar
/ cup diced apples "a orange juice
/ cup diced cooked beets Salt and pepper
] package lemon-favored tablespoon minced chives
gelatin / tablespoon minced parsley
/ cup hot l tablespoon grated onion
Dissolve gelatin hot beet juice add rest of liquid and
taste with salt and Mix thoroughly and chill
beginning fold in remaining ingredients Turn into
chill until Unmod crisp lettuce and
with mayonnase BY wi"
Evening star., 1949-03-24

Like Mrs. Bill Stern radio commen-
tator's wife-you, too, will rate high
when you put on BLUE BONNET MAR
garine, that is). Rate high for it's
country-sweet FLAVOR! Rate high for
its rich NUTRITION! Rate high for
Ec0NoMyl For when you put on
BLUE BONNET you get ALL THREE
-. Flavor, Nutrition, Econom-e-e!
Put it on your table, on vegetables,
on your bread. You can color it
yellow in flash Gust 2 minutesD-
because BLUE BONNET comes in the
famous Yellow Quik bag!
Evening star., 1949-03-24
BIB THE EVENING. STAR, Washington D. C.
lEWhat$ Coohin' |


BroAed Boston Mackerel Parsley Potatoes
Credned Spinach Head Lettuce Russian Dressing
Lemon Sponge Cake Coffee
Lemon Sponge Cake
! tablespoon butter q
Y -four 2 yoks
" cup lemon juice cup milk
! teaspoon grated lemon rind 2 whites
Place the butter in mixing BOWL let stand until SOFT stir
In the sugar grad
uay to make thorough mixture Beat the yoks until
light add milk and stir this into the first mixture Fold into the
whites beaten stiff but Pour into buered baking
dish Place the dish in of hot and bake
s75 degrees F. for IS 40 minutes The
m to the touch when pressed lightly with
from the dish pouring the that has formed bottom
the soufhe-lke top.
SATURDAY.
Salisbury Steak Mashed Potatoes
Sduteed Onions Glazed Carrots
ButterScotch Pudding
Salisbury Steak.
~ pounds chopped lean beef tablespoon grated
! teaspoon salt Top milk
V teaspoon pepper Bread
Mix meat and seasonngs together and add milk
to moen. Mix lightly with divide mixture
PORTIONS coat lightly with crumbs bro
would hamburger frequently
Evening star., 1949-03-24
MUSIC INSTRUCTION BOOKS?
SONIC WANTFD2

(From Mrs. F. E. A.. Takon1aJ
Have heard that there are
music instruction books which
will teach any one how to play
the piano without the need OF a
personal instructor. Does any one
know from experience or per-
sonal observation whether such
books are practical. and what,
where and how much, If you can
recommend them?
Also has any one the old, old
song, the first stanza of which is
I'VE were crowded in the cabin.
Not a soul would dare to speak.
1t was midnight on the water
And a storm was on the Deep"
There are four stanZas but I
cannot remember them all.
Neither can I hunt In a library
for 1t, as I am a shut-in.
Evening star., 1949-03-24
PAINTING FIBER RUGS?
POEM2

~-s POEMf y
(From E. w., Hydttspille)
Can any one give me the bene-
fit of their experience in painting
fiber rugs? What type Of paint is
required and how do they wear? I
suppose paint would be applied
with spray gun.
Also would like to have the
words Of the poem. Just Before
Christmas. ! think 1t starts
Father calls me William"
OATMEAL COOKIE.
From Mrs. A. B. G., BethesddJ
A very good cookie recipe for
Mrs. F. T. w., Arlington. She
wanted an oatmeal cookie such as
you get at the bakeries. I put
this recipe in RICH last fall. Per-
haps she missed it then, SO will
give it again. Thoroughly cream
cup shortening, l cup brown
sugar, / cup white sugar. Add
2 well-beaten eggs, l teaspoonful
vanilla, beat well. Add 1l2 cups
flour sifted with a teaspoon salt,
teaspoon soda, 8 cups quick cook
ing oatmeal (uncooked, u cur
chopped nut meats. Mix well and
make in rolls. put In icebox over
night. Slice "a inch thick. bake
on ungreased cookie sheet in mod
crate oven $50 degrees for 10 min
utes. Makes about five dozen
The rolls can be made as large
around as you like.
II X
QUILTING FRAME.
| (From Miss E. B., WdShingtonJ
I have not seen an answer tc
Miss M. HIS request for quilting
frame, so at this late date I am
sending on the information that
they are available from the cat
alogue Of our mail order firms.
II
CHEESE CAKE?
From Miss r. S., WashingtonD
I hope one Of your readers can
tell me how to make cheese cake
as they do at the restaurant on
Twelfth street between F and G
Streets
Evening star., 1949-03-24
Stuffed Peppers
Lima Beans

6 green peppers
l cup chopped, cooked me
I cup thick cream sauce
/ teaspoon curry powder
Cut the tops off pepl
water. Remove from fire a
well. Combine the meat, c
tngs and stuff peppers.
If desired, set peppers in c
Evening star., 1949-03-24

(From A. T. W., WashingtonJ
For several years have kept
soft brown sugar by the simple
method of opening the top of a
pound package, then place 1t in
a tight-fitting tin box with one
slice of whole wheat bread. The
bread keeps the sugar soft, and
the sugar allows the bread to get
stale, but not to mold. Renew
bread occasionally, feeding stale
slice, moistened, to birds.
Evening star., 1949-03-24

From F. c., Washinoton)
Put some lettuce on top Of the
brown sugar directly in the box:
then put box in refrigerator. And
this method really works, too!
Evening star., 1949-03-24

(From E. M. c., Washington
Will some of the readers OF
the RICH please advise me where
can get a piece of needlepoint
finished? I began the work several
years ago, but due to illness have
been unable to finish 1t. I find now
my eyes will not permit me tol
complete the work.
Evening star., 1949-03-24

BROWN SUGAR.

(From Mrs. II. p. H., WdshingtOnJ -
To keep brown sugar soft, put
it in a covered glass jar and en-
close a slice of fresh apple.