davidaulloa/AmericanStories huggingface dataset:
The coastland times. [volume] (Mnateo [i.e. Manteo], N.C.) 1947-1959, 1951-09-07
IT TAXES
ALL KINDS
BY DAVE WEST

It's not conceivable that anyone
could ever be prepared to move.
Advance notice of the need for
breaking up a household and trans
planting it somewhere else is no
disadvantage. On the other hand,
it's no particular advantage that
we can see. We've known we were
going to be moving to Buxton this
week for some time, and that we
were going to move off Roanoke
Island for a somewhat longer time.
The fact is of about equal impor-
lance, so far as moving goes, as
the fact that there was an eclipse
of the sun one morning last week.
Maybe there's way to become
accomplished at moving. Maybe
some people are born with the in
nate talent for moving without suf-
fering physical, nervous and men
tai collapse. Personally, we doubt
it. Practice is as useless as any
thing else, except FOOLS luck, IN
moving. We've lived in Iowa, Mich
igan, Hawaii, Minnesota and North
Carolina since we were married.
Moving anguish is as intense in one
part of the country as another,
and the second or, we're sure,
fftieth move is just as agonizing
as the first.
We tried to beat the whole bus
mess when we came to North Caro-
lima, eleven months ago, by stor-
ing movables. disposing of some
of them by sale and, more often,
gift, and travelling across the
country as eight" as possible. So
90, it only took about three days
to pack the car and another week
or so to box up the cargo ships
holdful of miscellaneous duffle we
! imagined nobody could survive a
week without.
Care and forthought in selecting
your movables is of no service
Though experience forewarns US
we still ponder and weigh mentally
the comparative utility of this
against that. It's excruciatins
work-and it doesn't amount to 9
pinch of sand on Jockey Ridge
whatever you take with you will
only feed moths or gather mildeN
at the back of the closets; any
thing you bring, wherever you go
is of no service, and you have i'm.
mediately to push it back out Of
the road and acquire houseful Of
items you really have to have, oil
imagine you have to have
There's no way to win-but stay
put land lifelong residents of any
place have THEIR problems, too
they tell us).
Some problems come up ever!
time, no matter how often vol
move. What, for example, SHOULD
you leave out until the last min
ute, and what can you safely pacl
away long in advance of the actua
moving day? It's a feeble-mindeG
question that has no answer. The
one thing sure is, since you cant
The coastland times. [volume] (Mnateo [i.e. Manteo], N.C.) 1947-1959, 1951-09-07
BUS SCHEDULES
BETWEEN HATTERAS
AND MANTEO

Oregon Inlet ferry crossing time
20 minutes
HATTERAS-MANTEO
BUS LINE. INC.
Phone lO4 HATTERAS, N. C..
Evening star., 1951-07-08

fresh fruits. capped with scoops of raspberry ice
Baked Stuffed Salmon
10 to l2-pound salmon
tablespoon salt
3 tablespoons lemon juice
cup chopped celery
cup chopped celery leaves
2 small onions, chopped
u cup butter or margarine
l5 pound mushrooms, sliced
loaf whole-wheat bread, crumbed
teaspoons poultry seasoning
/ teaspoon salt
1s teaspoon pepper
l 3-ounce bottle stuffed olives, chopped
Ask the fish man to clean, bone and scale salmon.
Rub fish we'll inside and with SALT sprinkle with
lemon juice.
To prepare stuffng: saute celery, leaves and onion
in fat until onion is transparent; add mushrooms,
cook minutes more: combine with crumbs Add
seasonings and olives Place stuffng in side;
fish together Lay fish on creased baking sheet and
bake uncovered in hot oven (425oF.) y allowing 10
minutes per pound. Basic frequently. The fish
should be tender but not dry. Yield: Is to 20 por-
tions. Serve with rich white sauce combined with
hard-cooked-egg slices.
MEET AN ARTIST. Next tceek Writer Dorothy
Thompson's husband, Maxim Kopf, prepares
her birthday supper for ''HotU America Eats"
Evening star., 1951-07-08
The big fish is the thing to eat
in the Northwest. You might
try it Mrs. David Caiser's way

SPOKANE, WASH.
TT ME Northwest hasn't any such thing as re-
Il gonal cookery to call its own, Mrs. David
Gaiser, of Spokane, told me. There are regional
foods certainly" she explained. Fresh salmon is
our greatest delicacy. But this is young and grow
ing country and everyone has come from somewhere
else bringing her own recipes, her own ideas of
seasonngs which makes the cooking blend.
Fresh salmon for example, like stuffed for a
big dinner party, but the stuffng use came from
nv sister who lives in Kalamazoo, Michigan. She
uses it to fill any large fish and there it's usually
fresh-water-ake variety"
was in Spokane on the hunt for dishes peculiar
to the Northwest. Mrs. Gaiser's name was given
to me as top-notch cook who entertains often and
does the Job beautifully. She had consented to
share recipes and there were on the wide porch
of her English-type brick house built high on hill
side overlooking Spokane, in the distance the hazy
Coeur d'Alene Mountains.
Like New Bum
''YEs," Mrs Gaiser answered my question: about
once asweek have guests for buffet supper, eight
to ten rule.
How the woman finds the time! She's the wife
of surgeon three children in the family: David Jr
%, Graham, H. kristina five. She plays golf twice
week. takes piano lessons spends hours in her
garden She belongs to reading club, plays bridge
and Canasta But what she likes doing best is fancy
work in the kitchen.
How do you crowd it all in?" She sat there look
ing as warm and eager as new bun. Il don't know,
she replied and her eyes flashed smile, but years
ago l discovered the more one does, the more time
there is to do it. It's all matter of schedule"
Salmon for dinner and Mrs. Gaser picks big
one, weighing 10 to II pounds, and serves the
king stuffed Parslied potato balls good choice
for vegetable; add frenched snap beans topped
with sauteed chopped almonds. dramatic ending.
watermelon basket filled with melon balls and
Evening star., 1951-07-08

0 How OFTEN 1T HAPPENS. A food
of breakfast coffee hits your den
softens and weakens your
dental adhesive. By noontime, you
haUe to apply ne,U adhesive, or pass up
corn, steak, other foods you love.
This melting, breaking-d down action
of coffee and other liquids is why
many denture adhesives fail to hold.
Thousands have ended their fear of
slipping plates with Staze, the fluid
resistant adhesive. Staze is made from
a binding, extra suction gum and con-
tains "aquatrol," special substance
which impedes moisture penetration.
Thus it holds teeth tighter longer.
1t is easy to use. pleasant to taste. AT
all drugstores. Or write STAZE, Dept.
TVS, Stamford. Conn. for free tube.
Evening star., 1951-08-30

SUNDAE TOPPING?
From Mrs. C.. B., Washington
Does any one have a recipe for
walnuts fixed in sirup for SUM-
daeS?
Evening star., 1951-08-30
By Violet Faulkner

With the last big picnic day Of
the year f. Labor Day loom
ing ahead you'll need to do some
extra shopping for the week end.
Most of the grocery stores will be
closed on Monday. so take that
into consideration when you make
out the list!
Tomatoes are rated one OF the
best vegetable buys. along with
cabbage, cucumbers, eggpl ant
onions, peppers. potatoes, celery
and sweet corn. Luscious big FL
berta peaches from Virginia a 3,
Maryland, Delaware and Jersey
lead the fruit items. Processed
citrus products are plentiful ana
featured as another "headllner"
for the current week. The reason
being this years orange crop has
been a "whopper" far ahead
of last year. Consumers are being
urged to take advantage OF this
abundance by using citrus juices
as part or all of the liquid in
cakes, cookies, quick breads, pud-
dings, pie filings, gelatin desserts,
frostingS, and salad dressings.
Add frozen orange concentrate tor
fresh orange juice to any mixture
Of fruit to give extra tang TO the
combination.
Watermelons and nearby can
taloupes continue to be plentiful
and reasonably priced. More pears
are arriving daily and. along with
plums, few scattered small ber-
ries. apples and California grapes,
complete the list of fruits.
+
yacationed in Mexico this
year and had occasion to go
through the food markets in the
various towns we visited. They're
quite different from the modern
cleaning markets where tn e
American woman does her shop
ping.
When the middle class Mexican
woman wants to drive a good
bargain she waits for the local
market day." This might be
Monday in one town, Wednesday
in another, but in Toluca it's Fri
day. This is an important day for
people from the neighboring towns
and villages flock to the Zocolo
(plaza) to do their bargaining.
Evening star., 1951-08-30
Leftover Fish Tip

The late Arthur Deute, Balti-
more's famed gourmet, called this
recipe "The End of the Story"
1t is a fine way to use leftover
cooked fish.
For each serving, there should
be / large green pepper, cut in
half lengthwise. Make a filing of
2 cups Of cooked fish, mixed with
2 slightly beaten eggs, 2 heaping
tablespoons bread crumbs, a small
onion, minced. 2 tablespoons of
mayonnaise. a little lemon Juice
and salt. (This makes enough to
fill 4 peppers.) Last of all, stir
into the filling a little curry pow
der and dash Of red pepper.
Stuff the pepper halves with the
mixture, top with Drowned bread
crumbs dotted with butter and
bake for Is minutes in a hot oven.
Serve with a salad Of thinly-sliced
cucumbers.
Evening star., 1951-08-30

In the top of a double boiler put
the yolkS Of 6 eggs. Keep the
water underneath hot but not boil
ing. When the yolks start to
thicken, add 2 tablespoons from
the pan Of boiling water, keep
stirring until yolks thicken again.
Then add 2 tablespoons more Of
hot water. Repeat procedure un-
til you have put in 8 tablespoons
OF water. Then add the reduced
wine and vinegar. Remove from
fire, but keep over hot water, and
beat in the melted butter-use a
whisk, if you have one. Add a
little salt, strain, and return sauce
to top Of double boiler to keep
warm until served. Do not heat
up the water beneath again, for
you might make the sauce curdle.
Evening star., 1951-08-30
Report to the Housewife

where the Indians buy it for weav-
ing into baskets, purses, mats
and the like. They make their
own dyes from berries. bark Of
trees, and an iridescent leaf called
"colius'. They're also wise in the
knowledge of where to find the
minerals they need in dyeing the
grass. They seem to have an
Inmate sense of color combination,
for the baskets are lovely. Unless
you're a stronger character than
II you load up on mats and bas-
kets then wonder how in the
world you're going to get them
home. Somehow you do.
X X y
HERE AND THERE: You will
probably be trapped into prepar-
ing a picnic for Labor Day unless
you are so incredibly willy as to
get yourself invited to somebody
else's picnic. Even then, you will
find that after picknicking all day,
at supper time the folks are hun
CRY again and ready for a real
meal. This is where "Lumberjack
Jumbo" q robust, hearty meal-in-
a-diSh, comes to your rescue. Quick
canned foods take the labor out
Of preparation. Cut 3 slices of
bacon in h-inch pieces; fry until
crisp; drain on absorbent paper.
Reserve 2 tablespoons bacon drip
pings. Drain 1-pound can whole
kernel corn, / No. 2 can red kidney
beans, ! No. 2 can tomatoes. Add
vegetable liquids with l medium
chopped onion and ! green pep
per. diced, to bacon drippings in
skillet. Cook until liquid is reduced
to about one-half. Add bacon,
corn, beans and tomat toes, 2 tea
spoons chilli powder. "a teaspoon
salt; heat to serving temperature.
Reduce heat, stir in "a pound
grated American cheese. This
makes enough for 6 generous
servings. Doctors tell us it's
right and natural to slow down in
hot weather. Avoid exertion and
stay cool as possible. Heavy foods
are out, too. Here's a menu that
is light but nourishing and won't
tax your remaining energies. Start
off with cream soup Canned,
then a shrimp-cucumber salad
with "brown m serve" rolls, and a
special dessert such as cantaloupe
halves with ice cream and crushed
fruit. Crunchy hot corn bread
lends new flavor to late summer
meals. For crisp outer crust, pour
the corn bread batter onto hot
creased corn stick pans or heavy
skillet. This starts the baking early
and develops a desired crustiness.
. Don't be annoyed by musty-
smelling dishcloths or cellulose
spongeS. Soak them in q pan Of
hot water to which you've added
2 teaspoons Of soda for each quart
water. Then wash with soap and
water and dry in the sun. They'll
come out fresh and sweet-smell-
ing. <
Evening star., 1951-08-30
A Different Fish Dish
urbOt q la St. German

At a restaurant in Paris famed
for its fish dishes, they make a
specialize de la maison of turbot
la st. Germain. If you live ir
a large city where the fish mar
kets offer a variety of interesting
and unusual fish, you won't have
any trouble finding turbot; if not,
you may substitute 1illets of sole
or founder in the recipe, and the
results will still be excellent. Let
us assume, however, that you have
bought 8 pounds Of turbot fillets,
skinned and neatly trimmed.
Dip the filletS in flour. then in
beaten egg, then in salted crumbs,
and fry them in butter. Cook
them gently so they do not break
apart. Arrange them nicely in a
baking platter. overlapping the
Ifillets, and alternating them with
broiled tomato halves and rice
lcroquets.
Make the croquets like this: Into
a double boiler put 2 cups of
cooked rice, and stir in 3 table
spoons of hot cream and 2 table
spoons of butter. Season with
minced parsley. salt and pepper.
Add 2 beaten eggs, and cook over
hot water, stirring constantly until
the mixture begins to thicken.
Spread it in a dish and let it cool.
Shape the croquets like eggs, roll
in salted crumbs, then in egg and
in crumbs again. Coat well. Set
for three hours in the icebox, and
then fry in hot deep fat to a
golden brown. Dry on absorbent
paper.
With all this, and the fish too,
you serve sauce bearnaiSe. Melt
1 pound of butter, but do not let
it cook. Have a pan Of boiling
water ready. In another pan boil
together u cup of dry white wine
and "a cup of tarragon vinegar.
Add four shallotS, chopped 8 pep
percorns, q tablespoon Of minced,
fresh tarragon. or a pinch Of the
dried herb, and salt and pepper.
Reduce all until little more than
u kpp.
Evening star., 1951-08-30

The market is all in the open with
temporary shelters set up over
some mot alb, Of the stands. In
the wee hours Of the morning the
vendors put up their stalls to
display their wares and are ready
for business bright and early. AT
the end Of the day they pack up
again and move on to the next
town on the circuit.
At the Toluca market you can
buy anything. Indians from the
surrounding country come in with
their colorful baskets. blankets
and lace. You'll see dresses waving
in the breeze, lingerie, shoes, in
fact, clothing of all kinds for men,
women and children. Here, too,
you'll see all the novelty items
found in a ten-cent store. There
are rows of fruit stalls, vegetables,
ready-to-eat snacks, live goats,
pigs, chickens. and turkeys, as well
as the cut-up meats. Down at
Acapulco ventured into the Sec
tion set aside for the butchered
meats but L didn't stay long. With
out benefit of refrigeration the
odorS get a bit rugged for the
foreigner" to take. At Toluca
they were doing a big business of
selling small "porkers" on the hoof
that the purchaser takes home,
fattens and then sells later at a
considerable profit.
Pottery was everywhere jugs,
cooking pots, huge water con-
tainers, cups, casseroles of every
size. and numerous small serving
dishes.
In the vegetable stalls you see
foods that are strange and alien
to our markets wild green
tomatoes with their paper thin
husks, round red tomatoes, and
the long pimiento variety. A
weed that looked similar to our
poke salad. peppers of every name
and description, both fresh and
dried. hang from the top of the
stand. Many tropical fruits, of
course, such as prickly pears,
.guaves, mangoes, small deep red
cherries, very tart), papayas,
Nancy, pineapples. small peaches,
apples, avocados. and everywhere
|. bananas and lines.
One vender was selling a cactus
salad from an enormous wooden
bowl. The salad is made of cooked
cactus leaves. tomatoes. onions,
and hot red peppers. Here and
there We saw men weaving through
the crowds carrying a small case
in which he had "gelatinos" for
sale. We saw the same thing on
the streets of Mexico City and
could never figure out why the
small quivering molds of gelatin
didn't melt. They are made
in different colors and the shapes
are quite fancy.
They sell a great deal of pampas
grass at the Toluca market. grown
in the lowlands near the coast
around Vera Cruz. then sent north
Evening star., 1951-08-30

~ 4O-ExpertH tailored by q
maker you know we'll! Royon
enriched with wool, in lovely
postels and white. Sizes l6
to 20.
Evening star., 1951-08-30

Smoked picnic is q pork cut
similar to ham In appearance
and flavor. It is the lower section ;
of the shoulder or foreleg and
wehghs from 4 to 7 pounds.
Evening star., 1951-08-30

q-6.e5 Beech Joekets. Cool, wosh-
able royon jackets in bright Tehtion
flower print. BY famous maker Smoll,
medium, large ---- 1888
2l-S25 and 1895 Royon Summer
Suits. Fonous-moker suits with clever
tailoring, crease and spot-resistont.
Pastel solids and potterns. Sizes 10
to 20 -----'..------- -S1z
4-l6.e5 Cotton PIoy Dresses. Solid
cottons with plaid stoIes and trim.
In navy or black, misses sizes, 1898
ls-l4.s5 to 1875 one-Pieee Swim
Suits. Lostex, nyIon, printed or solid
cottons! In dorks and brlehts. Slzes
10 to l6-------- --10.88
1855 and e.e5 Royon Jersey
Skirts. Small patterns on white back
ground, gathered styles in red or
brown in misses sizes ------ 4.S8
1855 Summer NyroIon GirdIes.
Cool and comfortable styles, lightly
boned; in white, sizes 2o to 3D. IS,
o or ! f-Inch lengths - 800
8-2.95 StropIess Wired Bros. Plunge
neck, in white, 81 to 36, B cup 1.49
s-3.95 GirdIes and Panty GirdIes.
NyIon and royon knitted elastic .
cool and comfortable. In white; sizes
small, medium, or large ----~ 1.99
7-7.5o GirdIes and Ponty Girdles.
NyIon and royon sotin styles }. airy
styles that give comfortable control.
In white; sizes small, medium or
large ------------------4.49
l9-$5 StropIess Bras. Lace, royon
sotin or nyIon; all fomous-moker
brands. In white or black; sizes 81
TO 36, A, B or c eups---------2.oo
Evening star., 1951-08-30
Readers
Clearing House
Directed by BETSY cAsWELL
ACKNOWLEDGEMENT.


Our thanks to the tolloWing
readers tOhose contributions ,Dere
similar to those already received
and awaiting publication.
WashingtOn--M. G. c., N. H.
c., Mrs. j. T., Mrs. w. K. S.,
Mrs. A. F. D., C. G. S., Mrs.
L. L.. Mrs. w. F. NJ, B. z. c.,
M. E. r.. Mrs. F. W.. Mrs. r.
A. NJ, Miss NJ. A. S., Mrs. r. F.
H., Mrs. o. c. W., G. E. S.,
F. F. u. E. H.
Arlington-Mrs. C. A. M. Mrs.
E. U. T., Mrs. L. F. S., Mr.. H.
Z. s. Berryville-B. McC. Be-
thesda-Miss M. F. Y. Chevy
Chase-E. j. w. College Park
Mrs. H. w. Men. Falls Church
Mrs. B. A. M. C. H. c., B. C.
Fort Belvoir-J. p. P. GlenwoOd
Mrs. j. D. c. Rockville-Mrs.
L. o. Silver Spring-R. p, Mrs.
o. B. j., Mrs. T. j. r. SolomOnS
u. G. M.
STRAIGHT HEM.
From Mrs. J. w. H., Washington
Mrs. B. NJ, Washington: AS
suming' that you have no one to
turn up your skirt with a skirt
marker, I would suggest you stand
in front of a full-length mirror
and stand the short bottom end
of yard stick level with the floor
and stick pin in where the yard
stick hits your skirt at the top
end near waist line. Move the
yardstick every 4 or inches plac-
ing pin at each top end all the
way around. Turn the skirt bot
tom up in front gore at the desired
length and pin in three places.
Take of the skirt and with a tape
measure, measure the distance
from the top pin to the turned
up hem at the bottom of the skirt
for instance, if the distance is
Is inches, then turn up the hem
25 inches all around from the top
pins. With q needle run a white
thread all around on the bottom
line of the hem where it is folded
do not catch the thread in both
layers of the goods. Now remove
the pins and let the hem part
hang down and if time permits
allow the dress to hang on a hanger
for a couple of days. This pre-
vents flared skirts from sagging
later. When ready to hem the
skirt, turn hem up at white thread
line-when you come to the flared
skirts use two needles, use one to
make small running stitch to
slightly gather in the fullneSs and
the other needle to hand hem the
skirt. I hope these directions are
clear. I. myself, had q dress
model made to my measurements
by a well-known machine COM
pany so my hem troubles are nil.
ROME, ITALY?
From Mrs. r. D., Arlington
I would appreciate very much
any advice to be had from any one
in the service who has maintained
a household in Rome. Italy. Please
tell me Of the conveniences which
are taken for granted in the U. S.
Do you advise taking valuable
furnishings, or trying
to locate a furnished house or
apartment in Rome? / have two
small boys under 2 years Of age.
Are the available servants clean,
honest and dependable with ba-
bies? What foods can be safely
bought on the Italian market? d?
What should we take with us?
What clothes will be needed? .?
Should We take our linens, china,
silverware, and kitchen utensils?
Is there any one we can write to,
in order to rent a house, or an
apartment in advance, to avoid
living in a hotel upon our arrival?
X X x x
SUNDAE TOPPING?
From Mrs. C.. B., Washington
Does any one have a recipe for
WalnutS fixed in sirup for sun
Evening star., 1951-08-30

43-4.S5 Royon Crepe Poiamos. Toi-
lored styles by q fomous maker, in
maize or toPoz, sizes 81 to SO 3.3S
l6-$5 Suede Hondboss. Box-styIes
and swoeeer types, perfect for college
or coreer, in wine, green or brown,
z.sS*
1855 Royon Crepe Slips. Lovely
tailored styles in white only. Size 40,
2.68
SIS Corduroy Handbess. ShouI-
der strop type with drowstrine closing;
perfect comPus styles in brown or grey.
z.ss'
1855 to 1925 Knox FeiIIe
Berets. Our own town or travel hots
ribbon" hats in group. Black,
navy. coffee, grey, beige, green,
red, yellow. mouve or light blue. Sizes
1855 Ribbon TroveI Hats. Small,
heod-hueeine styles, ideal for troveI
now, for suits Ioter Bosic colors, olso
coffee, grey, red and oreen----3.88
'Plus tax
Evening star., 1951-08-30
1895 to SIS
SWIM SUITS
14.ss

l6-NyIon, Iostex or cotton
suits in fitted or dressmoker
styles, in dorks and postels.
Sizes 30 to 38.
Evening star., 1951-08-30
8.95
NYLON SLIPS
4.ss

29-Fomous-brond slips with
nylon net trim and ruffIe. Per-
feet for eift-eivine. In white,
sizes SO to 40.