davidaulloa/AmericanStories huggingface dataset:
Scandinavian American. [volume] (Seattle, Wash.) 1945-1958, 1949-09-30

| ICNOlNC III CAOlldlISC cI.OO NV
Prior to the goth of September
ii would have been possible to get
only $500 krOnOr. Persons with
U. S. dollars to spend in Sweden
have thus had their purchasing
power increased overnight by
fOrty-fOur percent.
This drastic devaluation of the
Swedish Kronor by the Swedish
government followed similar ac-
ton by the British who cheap
ened their currency in an effort
to increase their exports to the
United States so that they might
obtain dollars so vitality needed to
sustain the purchasing power of
needed goods from the United
States. Sweden, along with most
other European countries devalued
her currency by an amount equiv
alent to the British devaluation in
order to prevent the loss of Amer
lean markets to the British.
Had the other European coun-
tries not followed England's lead,
prices ip terms of U. S. dollars
would have been reduced only in
England. England could have ex-
pected to sell more goods in the
States including some which had
formerly come from other coun-
tries in Europe These other coun-
tries, including Sweden, could not
afford to lose their American mar
kets; consequently they devalued
/ also.
However. devaluation of the
KrOnor has resulted not only in
a cheaper price for Swedish goods
in terms of dollars: it means also
a higher price for American goods
in terms of the KrNnOr. As an
executive of one of GOtebOrg's
many textile firms put it, For
the same amount of L. S. cotton
for which we used to pay $500
kronor we now have to pay 51.S0.
1t means we will buy more cot
ton elsewhere-Egypt. for exam
pie, and less in the United States"
u. S. Exports Will Decline
The same situation holds in all
of the countries which have de-
valued their currencies. The net
result of devaluation is that prices
in terms of dollars are now cheap
er all over Europe, and it is to
be expected that exports to the
United States from all European
countries will increase. At the
same time. it has become more
expensive for Europeans to buy
in the u. S.. and we can expect
that our exports to the Continent
will decline
Individual business firms in both
Sweden and the United States
which are engaged in enterprises
involving trade with the other
country will find themselves seri-
ously affected by the new eX-
change rate. Some business houses
will enjoy a new prosperity re-
sulting from lowered costs on i'm
ported materials or burgeoning
foreign markets. Others may suf-
fer severely as the cost of their
imported materials rise or their
foreign markets dwindle.
Devaluation Illustrated
What devaluation means to the
American travelling in Sweden was
dramatically demonstrated to
group of American students who
had arrived in Goteborg, Sweden
only the day before devaluation
took place. The thirty-odd stu
dents en-route to their newly adj
opted alma mater - Stockholm $
Hogskola, had lunch in the din
ing car OF the Goteborg Stock
holm Express. A luncheon con-
sisting of smorgasbord - bread,
butter, sausage, herring, n d
cheese-pork. chops, potatoes, and
Scandinavian American. [volume] (Seattle, Wash.) 1945-1958, 1949-09-30
Reduced Trade With US Looms
After Deya|uation Of kronor
BY Carlyn F. Anderson

STOCKHOLM, September 26--Last week, following the
lead of Great Britain the Swedish government announced
the devauaton of the Swedish Kronor of the
American dollar Whereas the previous of exchange
had been $50 Kronor per dollar the has been peg
ged at 518 Kronor per dollar In other words it
possible to take dollar bill any Swedish bank and
receive in exchange $3.50 Swedish Kronor.
Scandinavian American. [volume] (Seattle, Wash.) 1945-1958, 1949-09-30

part of the restaurant proper.
Some years after Bellman's death
in 1875 another poet, Valerius,
composed what might pass as a
sort of dedication to the old inn:
go, Statesmen, to prepare on
earth
With noble zeal peace of Eden
Yet--ere to such peace is given
birth
I'll have the time to go to Freden."
Americans taking meals in Swe-
den note differences besides the
preparation and variety of the food
itself. Walters have a complicated
method of labelling out portions
unto ones plate-By using a large
spoon and fork in something like
chopstick fashion, with the spoon
underneath, a handy waiter can fill
plate in jig time with no spillage.
1t looks risky at first, but it
works.
Then there is the European
method of handling knife and
fork when eating. The latter is
Tipped over and held in the left
hand with the tines arching down.
ward. The diner first selects a
substantial chunk of meat or po-
tato, which is impaled on the fork
as sort Of foundation. Other
bits and pieces are added and
patted on with the knife, until a
sizeable mouthful has accumulat-
ed, 1t is an efficient method of
eating, the crux of the whole thing
lying in the proper selection of a
foundation piece. However, green
peas eaten by themselves present
a problem.
kn;ickebr0d and Baths
"Knackebrod'- hardtack-is an
omnipresent food, and no attempt
to avoid it will be successful. 1t
is consumed in great quantities,
one stimate crediting each Swede
with putting away some twenty
pounds annually. Consumption of
great amounts of this and other
types of bread involves the use of
much butter for both at home and
in public places it is smeared on
in prodigious quantities.
There is a vastly popular insti-
tuition in Sweden known as the
Finnish bath. Available at the
public lighthouses, this method of
bathing is probably the most tho
rough of any ever conceived. 1t
involves spending some time in
a steam-heated room maintained
at incredibly high temperatures.
Depending on ones ability to take
the heat, bather sits as high on
the TERED benches as he can-the
heat toward the ceiling becom-
ing insufferable.
After losing what seems like
several gallons of moisture through
perspiration, the individual sets
about going through the cooling
off process. First he takes a not
too-cold shower, and then he steps
beneath a clever device designed to
finish the job in hurry. After
the handle is tripped. balanced
vessel holding several gallons of
cold, cold water begins to fill.
When it is full-really full-it
tins over And that's that,
Scandinavian American. [volume] (Seattle, Wash.) 1945-1958, 1949-09-30

There was but -scant comfort
for Norwegian housewives when
eggs were removed from the ra-
ton list recently. Rationing will
continue on voluntary basis, and
eggs will be no more plentiful
than before. Stores will deliver
eggs only to steady customers
five eggs per personal set inter-
walls. There are no bananas. The
last shipment of bananas reached
Norway in August of 1947.
Scandinavian American. [volume] (Seattle, Wash.) 1945-1958, 1949-09-30
Seattle Students REPORT On Scandinavia
PoIiteness, Noble Traditions,
Quiet Dignity Are Impressive
BY Cliff DanielsOn

STOCKHOLM September 26.-An American in Sweden's
capital finds much that is beautiful curious
and little that is not interesting Here where conscien-
tousy modern community has risen the crumbed
walls of old city, there impression of maturity and
gracefuness that distinguishes Stockholm from modern
metropolitan center in the American sense
Scandinavian American. [volume] (Seattle, Wash.) 1945-1958, 1949-09-30

Twenty-Five Swedish specialists
i'm various fields have been re-
quested to prepare papers to be
read at the United Nations con-
gress on the preservation and util-
ization of the natural resources
of the world.
Scandinavian American. [volume] (Seattle, Wash.) 1945-1958, 1949-09-30


An atmosphere of quiet dignity
and deliberativeness exists, differ
ing sharply from the breathless
activity and hasty improvisation
often characterizing urban life in
the United States.
To the Swede, there is an ap-
pointed time and place for every
thing, with each item following
in its proper turn. He stands on
punctuality, in social engagements
as in other matters. Even tn e
movies must be attended on time
there are but two performances
each evening, and reservations are
made for each. Timing is exact;
latecomers get a cold stare and
the silent treatment. Words could
not deliver a more eloquent repri-
mand.
No Tough Mugs
Courtesy doesn't cost much, but
the Swedes spend a lot on it. To
the visiting American the univers-
al politeneSs is a pleasant change
from what is often the bill of
fare at home. In the States, when
an American hops aboard a trolley
or bus, he takes as a matter of
course the hoarse commands of a
harassed driver C"Awright, move
no nlx IN, do v~f' re-, cd RI
the inertia of his chewing,
preoccupied public, the motorman
uses. the harsh approach to achieve
compliance.
The Swedish conductor is more
philosophical character He speaks
in a friendly, civil manner, ac-
quires the same or better results,
and moreover permits his passeng-
ers to feel like human beings.
As much as any nationality, the
Swedes love good foOd-sO much
so, that eating appears to be some
thing of a national pastime. Food
scarcities during the war and
postwar periods curtailed the or
binary wide variety of tablestuffs,
however, and only now are the
traditional "smOrgasbords" COM
ing into their own again.
One recent dinner for newly ar
rived Americans featured variety
of appetizers that surely must
have equalled the bounty of pre-
war years: A dozen and a half
different dishes offered choices of
roasted meats, salami, Swedish
meat balls. herring and other fish
in many preparations, smoked eel,
caviar, pickles, individual veget-
ables, salads, fruits. several kinds
of bread and pastries - and
schnapps. Then came hefty
main course, topped off with des-
sert. That's the tradition at its
best-Skal,
Fine Restaurant Traditions
Stockholmers have excellent OPP
portunities 10 indulge their yen
for eating and drinking in the
plentiful restaurants and smaller
dining places in the city. One of
the Oldest and most interesting is
an inn at the Old City, the Cyl
dene Freden." Stockholm in
stitution that dates back some 300
years.
1t was here that the Swedish
poet Bellman wrote and sang his
songs and ballads during the lat
ter half of the 18th century. The
patrons who were his listeners in
cluded noblemen. commoners, cler-
gymen, artists, peasants, farmers
anyone Seeking a bit of food, a
little refreshment and relaxation.
Hundreds of years later, custom
ers are still coming for the same
things.
Down winding dark stairways
below Freden's street level are the
inns vaults, some of which orig
mated during medieval times. U.s.
ed at first as wine cellars, the an
cient rooms of arched brickwork
have now been converted into a
Evening star. [volume] (Washington, D.C.) 1854-1972, 1949-06-19

a LalIifxnIa garden sss4ftY
small pumpkin FED ehxn To h1ss
ssng resn s~pp~rs. red p~pp~rs
erantrrvy s~afss. efsestrIts staii m
then hRrs. ,fs pxsckly I~afs
The app~ttzrr ~as rnarnated
chsyota. . subtrop,csI squash
available IN large CITY markets IN
tia s~ason The squash shared FIRST
course honors with gauze thin
sl.css ol the loag cured Italian
ham called uoaciutto
Al one end ol the table a six.
pound loaf of old-style French
sour dough bwead waited ON a
bread beard. knife at hand. to be
cut a. needed. This bread Is the
handtwxk OF a San Francisco
Basque baker and like no other.
Came the velvet brown guineas.
dripping JUICES as the knife sliced
IN. The carver removed the legs
and wings Of the hens He carved
the breast, three cuts TO SIDE.
then three slices were taken from
each second Joint Drumsticks and
wings are saved for the soup pot
a. Alsssnosa's Eating
Pass the hominy grits, Why
people neglect corn meal is a mys-
terry to me-" Harold Price re-
marked. helping himself TO a sec
ond square. The white grits,
creamy-toned Of butter. egg yolks
and Parmesan. melted rich and
round in the mouth with a fresh
grain SAVIOR.
Came the marinated lamb smok-
ing hot. crisply cooked on the out
side. tender and moist OF its own
juices and giving up the subtle
fragrance OF smoke. Came the spin
ach torta. Next a chicory-escarole
salad tossed in French dressing
Came DR.. Amerine with a bottle
OF Cabernet Sauvignon. special
reserve 80. "A local wine" he said
proudly.
Dessert was a heavenly mixture
Of cheese and butter blended with
sherry. served on water cress,
partnered by fruit. the orchard
bounty Of the season.
Coffee at the last. black and
strong enough to float an iron
wedge. "As it should be-" the
doctor nodded. quoting Talley-
rand: BLACK as the devil. hot as
hell. pure as an angel, sweet as
love-"
Talk doesn't make a recipe. So
I pinned the doctor down to
spoon-by-spoon account of the
Evening star. [volume] (Washington, D.C.) 1854-1972, 1949-06-19

't"N@ tSSf@ SaS@ " tNHE FD%s ~h~
pissAlakkSss
) tatAespnnla olive oil
;. cup chopped oain
l.. cAovr sasiac. mnced
green pepper
2 No 2cans solid pack tomatoes
: sounce cana tomato sauce
touncs tin ptniento. chopped
teaspoon salt
i. teaspoon pepper
Tablespoons grated Parmesan
3 tablespoons chopped olives
7 fillets fiat anehov,es
7 ripe olives
Heat olive oil in heavy iron
skillet. add onions and garlic and
saute until golden Cut pepper in
half. remove core and seeds and
cut into strips ! inch wide. Add
10 onion and cook until soft. Now
add solld-pack tomatoes and to-
mato sauce Turn heat low. GOV.
ering with asbestos protector and
cook sauce until thickened about
two hours stirring occasionally
with wooden spoon. Do not cook
in double boiler or the mixture
turns brown. The wide bottom OF
the skillet is important to the sue
cess of this sauce. Remove from
heat. Add pimientos. salt and pep
per. three tablespoons Parmesan
and chopped olives. Turn into
pastry shell. pre- baked in cake tin.
Arrange over mixture fat fllets OF
anchovies in spoke-of-wheel fash
ion. allowing one to a portion.
Stud between 'spokes" with cuts
of black olives and center with
whole olive. Sprinkle with remain
ing tablespoon of Parmesan. Re-
turn to a slow oven (300"F.) until
heated. Serve as hors d'oeuvres.
Approximate yield: 10 portions.
Garden TogtA
3pounds spinach
cup water
4 medium zucchini squash
Il cup olive oil
3 tablespoons Parmesan. grated
4eggs
2 slices bread, crusts removed
cup sweet cream
Salt to taste
Is teaspoon pepper
Pinch powdered thyme
u cup parsley. chopped
3 green onions. sliced
Wash and pick over spinach.
steam in one cup water 5 minutes
Evening star. [volume] (Washington, D.C.) 1854-1972, 1949-06-19
IL FOUND THE BARBECUE KING"
Coaata.<a ffsw psas tl<ssn

nan dishes i.4 can toilox his
diFrctASIs and Try th<m yoHseh-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1949-06-19

ard fIn<ly ctop Slce uaechInl IN
p~rIrd IN inch clrcks- Saute IN
oal ~Ith cover On pan To slightly
steam DO not cook Thoroughly
Add PMmesan TO spinach. add
eggs one AT a time. whipping thn-
osaghly b~tween each addition
Soak bread IN cream. vhip into
mixture and add seasonlngs and
parsley Nov Told In zuechini and
green onlons Be careful not to
break the slices OF squash. Turn
INTO buttered sxl2xl2-inch baking
dish and bake IN a moderate oven
(35O"F) Tor about IS minutes.
Test with straw just as you would
with q cake. Yield: II portions.
Hsni.y exiss
quart milk
III cups hominy grits
teaspoon salt
u teaspoon pepper
2 egg yolks
3 tablespoons grated Parmesan
3 tablespoons butter or
margarine
Heat milk to boiling and pour
slowly over hominy grits. stirring
well to make a thick batter. Add
salt and pepper. Cook covered
over low heat for IS minutes. Re-
move from heat, beat in egg yolks
and add two tablespoons Parme-
san. Pour into creased baking pan
about two inches deep. Chill, I'M
mold on cooky sheet. cut into
2l2xl pinch squares. Sprinkle
with one tablespoon Parmesan,
dot with butter or margarine,
place in slow oven (25O'F.) 30
minutes or until cheese browns
and the fat melts. Yield: 10 pieces.
Cheese Rlastszpiscs
/ pound ripe Camembert
4 ounces Amontillado sherry
l pound sweet butter
3 tablespoons dry bread crumbs
Remove rind from Camembert,
press into bowl and cover with
sherry: let stand in a cool place
overnight, Cream sweet butter in
a warm bowl. Drain sherry from
cheese and reserve. Mash cheese
with fork. add butter and cream
thoroughly. Blend in sherry and
place bowl in refrigerator until
cheese sets. Immerse bowl to rim
one minute in warm water and it
will unmold neatly to serving
plate. Garnish with dry bread
crumbs. Approximate yield: 2cups.
Nest sreek: An 86-year old
career spoDsan in AtlaHt ia, Co.,
tells hOsr she makes her fa-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1949-06-19
Peace At Last From
PERSISTENT itch!

No wonder Thousands leased by itchy tor
ment bless the day they changed to Resinol
Here's quick action from first moment -
blissful sense OF peace that lasts and lasts
thanks to active soothing agents In O lano-
in base that stays on. Don't be content with
anything less effective than Resinol Ointment
Evening star. [volume] (Washington, D.C.) 1854-1972, 1949-06-19

Miracle Fysseb ~as made for
you. Subtle, xesty, With the
msTest hint Of garlic, 1t has the
Parisian accent you've been
looking for.
Evening star., 1949-11-09

at Brookland at 7::30. Perce
Wolfe, the Leary sharpshooter, is
fifth with 126-10.
Cletus Pannell, erstwhile pace
setter, who is third with 127 fires
with the Miller-Wrenn Furniture
of Arlington team against Valley
Forge Beer at Hi-Skor at 7:30.
Miller-Wrenn sports "A. one-game
lead in the pennant race.
AL Wright, whose booming 446
set last week gained him fourth
place with 126-17, and his Win
chester Packard quint clash with
Covington Motors at Bethesda
Bowling Center at 1880.
AL Cissel, the Willis Builders
speedballer who sets the pace In
the Minor District circuit with a
1875 average for 81 games, to-
night will strive to protect hts 3S-
pin lead over Elwood Harding, q
teammate and q newcomer this
season who boasts an impressive
1851 average. The Willis az
gregation and King Pin. tied fol
second place, tangle at King Pin
|. Dick Fowler Of Ice Palace with
1890. Johnny Burger Of Duffy's
Tavern with 123-l and Charley
Zimmerman Of Stewart's Camera
Shop with l22-11 are the trailing
trio In the loops first i've pinmen
In other matches tonight lead
Evening star., 1949-11-09
Fay, Tackle at Western, Seen College Materials
Schools Best Since Kuse Likely Follow Thot Star to Maryland

early hour will draw more MEs
out.
Other games Friday will find
Baltimore Friends at Sidwen
Friends in an Interstate Aca-
demic Conference clash, Lam
don at st. Adams. also an lac
affair; Bulls B at Georgetown
Prep, Laurel at Sherwood.
Episcopal at George Washing
ton, Armstrong at Bates OF An.
napoliS and Dunbar at Dunbar
of Baltimore. = :;
In after-dark contests. Cul-
peper will be at Fairfax.
Hyattsville at Mount Rainier
at College Park In a Prince
Georges League game; Eastern
at Washington-Lee and Mount
Vernon at Norview in Norfolk.
The Saturday slate will have
Georgetown freshmen at Bulls,
Gonzaga at Petersburg, Va.
Tech at John Marshall in Rich
mond and Greenbelt and
Maryland Park in a Prince
Georges test at College Park.
FUCHS.
Evening star., 1949-11-09
District Bowling League Tits
Tonight Spotlight Five Men

ing Mann'S Decorators Will pursue
a 16-game winning streak against
Sellers Plumbers at Penn Recrea-
ton, Powell Radiator vs.. Ice Pal
ace at Chevy Chase. Duffy's Tav-
ern VS.. Prosperity Cleaners at
Greenway. Price Motors VS.. Stew
arts Camera Shop at Brookland
and Petworth vs.. Arcade Pontiac
at Lafayette.
Last-place Clarendon pinettes,
yet to hit their true form In the
Capitol Ladies' Major. with the
exception of Ruth Di Misa, who
sports fourth high league average
Of 1916. will have their chance
to trim the sails Of the pacesettins
Bethesda team at Clarendon to-
night. Bethesda enters the fray
with a six-game lead oyer Hyatts-
vile and Brookland.
Toni Rowe. the brilliant King
Pin, roller who leads, the circuit
with q 1914 average for 27
games. will see action at King Pin
against Brookland. Frances WI
son. Hyattsville ace who trails by
So pins with 117-10 bowls at Hy-
attsville against Hi-Skor. The
Greenway-Ice Palace tussle at
Greenway completes tonight's
schedule.
Marx jewelers. with q 81 win
from Pine View maintained one
game lead in the Washington
Ladies League when second-place
Edmonds Optical whipped Sham
rocks, 2.1. Lyn Kuczek posted 1877
and 337 for Marx while Newcomer
Louise Lowe rolled 334 for Pine
View. e,
Frances johnson boosted her
second-high average to lis as q
354 set led AL Miller's Steak House
to a FL decision over Edgemoor
Motors. Norma Fleer was high for
the losers with 142 and 335. Ice
Palace Sports Shop finally snapped
a losing streak by whitewashing
Rex Engraving. Central Valet
swept Gust Restaurant as Clara
Walz and Mildred Stadtler
counted 350's each. jamie Hughes,
Clarendon's rising roller, bowled
354 to help Sheridan's Super Mar
ket nick Embassy Dairy, 81. Hazel
Glover league scorer and Edmonds
captain, posted season nat game
record with "a.
Evening star., 1949-11-09
Anacostia Eagles, Cal
Credit Facing Tests

Outstanding local unlimited
football teams have scheduled
major tests for the week end as
they swing into the stretch OF
their 1949 schedules.
On Friday at 2:30 pm. Coach
Ben Blaine's AnacostiA Eagles will
meet the powerful three-year un-
defeated Waynesboro Tigers at
Waynesboro. Pa.
On Sunday afternoon at 2 pm
four-year undefeated Car Credit
invades Annapolis, Nd, where 1t
will seek its 41st victory against
one tie while opposing Annapolis
A. c., early season conqueror OF
Anacostia Eagles.
The Eagles dropped a 1913
decision to the Tigers before 5000
spectators at Waynesboro, Pa,
last year, but scored 13 points In
the last quarter and missed by
inches q place kick for the extra
point that would have tied the
score.
Evening star., 1949-11-09

They're talking about a Sec
ond Ray Krouse" over at
Western High School.
He is Leonard Fay and &C
cording to his football coach.
Fred Mulvey, he may be fol-
lowing in the big footsteps Of
Krouse, the University OF
Maryland tackle being touted
for all-America honors.
Mulvey, who also tutored
Krouse when the 230-pounder
was at western. sees a lot OF
that hefty's fine qualities in
Fay. Fay stands around 6
feet and weighs 100.
"He's fast for . big boy and
he Is aggressive" says Mulvey.
HE is q senior and does q lot
Of thinking out there for me.
He calls all the defensive sig
mails.
II think he is the best tackle
we've had up here since Krouse.
Evening star., 1949-11-09
CAPITAL Classic Talent
Eyed by Pro Scouts

West Virginia State College
which plays North Carolina Col
lege Of Durham at Grifith Sta
dium on Friday night in the
eighth annual Capital Football
Classic. has a number Of player,
who are being eyed by profes-
sional scouts.
Prominent In this group are Ed
Wickcliffe, 240-pound tackle;
Clarence Clark. 225-pound end;
Clyde billiard. 200-pound center
and Charley Fairfax. 215-pounc
aalfback. North Carolina College
too, has Its share Of talent, bu,
most Of It's players are juniors and
sophomores who won't be avail.
able for the pro game for anothe;
year or more.
Altogether six players in pre-.
vious Capital Classics have made
the big league grade, and three
still are UP there. These art
John Brown, center on the Lo.
Angeles Rams; william Bailey
tackle with the Chicago Hornets
and Bob Mike, end with the Sar
Francisco 40ers.