HOUSEHOLD
»HMOS.,.tyJm*C
Bake Cookies Now
To Have Them Ready
For Holiday Time
vRHHHR ML * '..***.%*.
Bake holiday cookie* before Chriat
Biaa and store them in was paper
Hoed tins to keep them fresh and
netst. A raw, unpeeled apple will
prevent them from drying out.
Sugar-Shy Cookies
Good cookies are always in sea
son, but particularly so at Christmas
time. This year, aiU'fcw,
or course, we are
■till working un
der difficulties be
cause sugar is
not easy to ob
tain. But that
;_^ _.. . . ^
In b v u li a |/ui a
crimp In the Yuletide cookie Jar.
Com syrups, honey and unratloned
chocolate are all on hand to help
with the Christmas baking. You will
And the recipes for these substitutes
so good that they're here to stay
even when we have plenty of sugar.
Codklea made for Christmas are
.usually prepared ahead of time to
save work as the big celebration ap
proaches. It’s a amart idea to take
^precautions with Uiem to keep them
fresh and moist First of all, use
nuts and dried fruits whenever pos
sible as these Ingredients add mois
ture. Second, pack them In waxed
paper lined tins with a raw apple.
Then they won’t dry out.
Incidentally, When using honsy or
corn syrup In cookies, grease the
baking pans thoroughly to prevent
sticking. Melted fat brushed on the
' tins usually solvss the problem neat
ly.
Hers are two types of cookies, nei
ther of which requires any sugar at
•II. One uses corn syrup for sweet
ening and the *«her, honey:
Fudge Nut Squares.
(Makes 1C ft-lnch squares)
1 oup chooolate pieces
I l tablespoons shortening
t eggs, beaten
K oup corn syrup
K teaspoon vanilla
I oup cak« flour, sifted
H teaspoon baking powder
H teaspoon salt
H cup nuts, chopped
Melt chocolate and shortening
over hot water. Beat eggs thorough
wD ly. add corn
syrup and vanilla
and beat until
light and fluffy.
Stir in melted
~) chocolate and
shortening, which
* have been slight
ly cooled Mi*
_J _ 1 M A SI
baking powder and salt. Add to
chooelate mixture. Stir in nuts. Pour
Into a greased, 8-Inch square pan.
Bake In a moderately hot (375-de
gree) oven for 25 to 30 minutes.
Honey Drops.
(Makes 4 uozi-n cookies)
H cup shortening
tt cup honey
1 egg, unbeaten
H teaspoon vanilla
M4 cops sifted all-purpose flour
LYNN SAYS
Taste Tips: When all the meat
has been sliced oft the roast,
whittle off the pieces from the
bones, grind them and mix them
with mayonnaise or salad dress
ing for sandwiches.
The bone from a roast may be
simmered with onion, celery, car
rots, bay leaf and parsley. This
stock is excellent for casseroles
sauces, or as a gravy base.
To prevent the broiler from be
coming dry, fit it with a wire rack,
and then the fat will drip into the
pan. It is easy to pour off, and
the broiler pan is easily washed.
When serving veal, complement
the flavor with sausage, spiced
fruits or pickles.
Never press meat loaf or ham
burgers into tight loaves or pat
ties. When loosely shaped, the
meat will be more tender.
Frankfurters will have extra
appeal if wrapped in biscuit
dough, baked and served v *tb
mustard white sauce.
" ■ «lwe wwywsy .■■VW.'MV.V.W.'.VM WW WW. V.WWI
LYNN CHAMBERS’ MENUS
Stuffed Baked Potatoes
with Creamed Ham
Asparagus Salad Glazed Carrots
Pineapple Cole Slaw
Biscuits Beverage
Sponge Cake Custard
H teaspoon soda
H teaspoon salt
% cup nuts, chopped
1 cup chocolate pieces
Cream shortening and honey to
gether. Add unbeaten egg and va
—iii_ __i i_._
til light and fluffy.
Mix and sift flour,
soda and salt.
Add to the first
mixture. Stir in
runs ana cnocu- i , ^
late pieces. Drop ' *“ :
from teaspoon on a greased cookie
sheet. Bake in a moderately hot
(375-degree) oven 10 to 12 minutes.
Using only a small amount of
sweetening, cookies in the following
two recipes take on extra sweetness
because of the molasses that is used
in them. Both contain dried fruits
to make them moist:
Prunq^Cookles.
(Makes 5 dozen cookies)
Vi cup shortening
Vi cup sugar
V4 cup molasses
2 eggs
1V4 cups sifted flour
Vi teaspoon baking soda
Vi teaspoon salt
Vi teaspoon cinnamon
1 cup cooked prunes, pitted and
cut in small pieces
1 teaspoon vanilla
Cream shortening and sugar, add
molasses and eggs, one at a time. Sift
flour with baking soda, salt and cln-'
namon. Add to creamed mixture.
Beat thoroughly. Add prunes and
vanilla. Mix well Drop by teaspoon
fuls on „ greased baking sheet. Bake
in a pre-heated (375-degree) oven for
12 minutes.
Molasses Raisin-Nut Bars.
Vi cup shortening
Vi cup sugar
1 egg
Vi cup molasses
2 cups sifted flow
Vi teaspoon salt
Vi teaspoon soda
lVi teaspoons baking powder
Vi cup sweet milk
1 cup chopped nuts
1 cup chopped raisins or dates
Cream shortening, add sugar and
beat until light. Add egg, beat well,
then add molasses. Sift flour with
dry ingredients and add alternately
with milk to first mixture Add
chopped nuts and fruit. Spread thin
ly in a greased shallow pan. Bake
15 to 20 minutes in a moderate (350
degree) oven. Cut in bars.
Everyday brownies will take on a
festive touch if they are simply Iced
with powdered sugar misting. The
cookies should be well cooled before
they are spread with icing.
Busy cooks know that bar shaped
cookies save preparation time.
These molasses flavored fruit bars
are Just the thing for holiday time.
Molasses Fruit Bars.
(Makes about 3 dozen bars)
4 cup sugar
4 cup shortening
1 egg
4 cup molasses
14 cups sifted flour
4 teaspoon salt
4 teaspoon soda
14 teaspoons baking powder
14 cups whole wheat flakes
4 cup milk
1 cup chopped seedless raisins
Beat together sugar and shorten
ing. Add egg and blend well. Sift
flour with salt, soda and baking pow
der. Crush whole wheat flakes into
fine crumbs and mix with flour. Add
to egg mixture alternately with
milk. Fold in raisins. Spread bat
ter 4 inch thick in a greased bak
ing pan. Bake in a moderate (350
degree) oven
Pear Schooner Dessert.
(Serves 6)
6 pear halves
0 cupcakes
Raspberry preserves
Whipped cream
Cut each pear half in hall. Split
cupcakes and lay a piece of pear on
each half in dessert dish. Pour a
spoonful raspberry preserves in cen
ter of pears and top with a spoonful
of whipped cream juat before serv
ing.
Released by Western Newspaper Union.
REPORT ON THE />
RUSSIANS.
W. L
White
INSTALLMENT ONE
The Soviet vice - consul spoke
creaky, schoolbook English. He was
an agreeable young man. helping me
fill out my visa application. His of
fice was pleasant and airy, but I
was uneasy. Maybe because the of
fice of the consul, upstairs, had dou
ble doors. The kind when you open
one door, you are left staring at
still another closed door, about six
%&**, «■ UMMII r-\ v.:
W. L. WMte
inches in front of your nose. If the
knob of the first door is on your
right, the knob of the second is on
the left. So no one could possibly
listen through both keyholes at once.
I was uneasy because I had been
with the Finnish army in the win
ter war of 1939-1940, which was bad
news in connection with a Soviet
visa. Of course, they knew I had
been in Finland, but I wanted them
to know I knew they knew it.
The consul was an urbane, stocky
little diplomat. It soon became
clear that he was on a fishing trip
for information. There is nothing
sinister about this, for it is the
avowed business of all diplomats,
Including our own, to report to their
home governments on the state of
the nation to which they are ac
credited.
There was no need to withhold
anything from this consul, as his
questions did not concern military
matters but were all in the sphere
of politics.
Just before I left the consul
switched the conversation from pol
itics to literature. I wished to go to
the Soviet Union as assistant to Mr.
Eric Johnston, but I was also con
nected with the Reader’s Digest?
Yes, I said, I was one of its editors.
I bowed myself out the whisper
proof double doors and back to
where Mr. Vavilov was waiting with
the questionnaire. It began with a
large blank space for a brief auto
biography, into which I inserted the
fact that I had been with the Finn
ish army in 1939, a fact that Mr.
Vavilov, reading at my shoulder,
seemed again not to notice.
It continued with other questions,
obviously designed for White Rus
sians, about political affiliations. I
showed some dismay at all this, and
Mr. Vavilov, smiling reassuringly,
said there was no need, in my
case, for detailed answers.
But at the end was a most curious
question: I had hastily written
"no’' in its blank, but then I hesi
tated. Had I, they wanted to know,
ever been associated with the
armed forces of any government in
opposition to the Soviet Union? I
explained—this time clearly—that in
1939 I had been associated as a re
porter with the armies of the Finn
ish Republic during its earlier war
with Russia. So perhaps my an
swer should be yes?
t Smiling broadly now, Mr. Vavilov
shook his head.
“The proper answer there. Mr.
White, as you have already written,
is •no.’ Because in Finland in 1939,
we understand that your opposition
to the Soviet Union was purely verb
al ”
My visa came a week later.
All this had come about as the
result of an impulsive letter I had
written a few weeks before. Read
ing that Joseph Stalin had issued a
special invitation to visit Russia to
Eric Johnston, president of the
United States Chamber of Com
merce, I had sat down nt my type
writer to tell Johnston I would like
to go along
Eric Johnston was to me a com
plete stranger, except that I had
read a good deal of what he had
written and liked most of it very
much. He ••believed in” this coun
try; he had been an eloquent voice
preaching optimism and courage for
the postwar period; saying clearly
that never again must we allow
American business and industry to
stagnate into a depression, but must
continue to produce for peacetime
needs and luxuries at almost war
time velocity: there would be free
markets for everything if there were
free jobs for all, and vice versa.
He had opened his career as pres
ident of the National Chamber by
calling at the White House—a prece
dent-breaking step, as American
business had not hitherto accorded
the New Deal official recognition.
He had even sat down across a con
ference table from John L. Lewis.
He has a theory, that before you
denounce an opponent, you should
first go over with him the points on
which you agree; you will both be
surprised, Johnston points out, at
how many of these there are and
often the fight can be fairly com
promised.
In somewhat this frame of mind
he was approaching the Soviet
Union; I wanted to go there for the
very obvious reason that Russia is
clearly the biggest and most unpre
dictable factor with which Amer
ica must deal in the next few dec
ades.
A week after my impulsive let
ter I met Eric Johnston across his
desk in Washington Eric Johnston
is handsome. At forty-seven he has
all of his white even teeth, all of
his wavy brown hair, and a clear,
ruddy skin, and blue eyes. He has
a longish, sensitive face and a Hol
lywood profile. Together, these
make him unusually and conspicu
ously handsome. He might have
made a successful career as an ac
tor, were it not for his brain, which,
considered as an organ, is uncom
monly good. It starts with a phe
nomenal memory. He never forgets
anything he thinks he will ever
need. He is healthily competitive;
he wants something like almost any
thing you have, or if possible, one
just a little better. But he takes
disappointments well. When I first
met him he was being mentioned
for the presidency; he had a small
Eric Johnston
but definite chance. He watched it
carefully, never overestimated or
underestimated his boom. When it
faltered, he pronounced it dead and
instantly forgot it.
I was pleased when he told me
that, because he wanted to feel free
to write and say what he thought
on our return, he was insisting to
the Russians that we pay our ex
penses wherever possible. He was
taking along money for that pur
pose. and suggested that I do like
wise.
The other member of our party
was Joyce O’Hara, Johnston’s regu
lar assistant in the Chamber of
Commerce. He is a blue-eyed Irish
man of fifty with regular features
which, anywhere outside the radius
of Johnston’s dazzling profile, would
be considered uncommonly hand
some. Not too many years ago he
exchanged a successful newspaper
job for a career in the public rela
tions division of the Chamber of
Commerce in Washington.
Joyce and I were thrown together
constantly from the beginning of
the trip. The protocol of our entire
voyage was that if the hotel or
guesthouse boasted an Imperial
Bridal Suite complete with sitting
room, sitz bath, and breakfast nook,
it would always be assigned to
Johnston in solitary grandeur, in his
capacity as President of the Cham
ber of Commerce, while Joyce and
1 would share twin beds in the sec
ond-best room. For a few days we
watched each other shave and lis
tened to each other snore with con
siderable reserve and some suspi
cion.
Slowly and after days of appraisal
we got down to a solid basis of
friendly jibes at each other’s weak
spots, and he gave as good as he
got. We ended up warm friends.
We departed from Washington
and our plane stopped for a meal
in the Azores where we were met
by staff officers of the American
base and picked up sketchy infor
mation about these Portuguese
islands.
Johnston fell victim to an infect
ed sinus at Casablanca. We waited
in considerable luxury in a spacious
villa, once the property of Jean
Maas who formerly owned a string
of collaborationist newspapers.
The Allied command were using
it as an overnight hotel for high
officers and distinguished guests, as
we seem to be classified.
At Cairo an American nose and
throat man peered into Johnston’s
ear and instantly forbade us to fly
over the 16,000 foot pass between
Iran and the Soviet Union, which
meant a few days' delay. Anyway
we would get a good look at ancient
Cairo, which none of us had ever
seen.
The next morning Eric, Joyce and
I continue our trip, and that after
noon at Teheran we see our first
Russians. Their planes with the big
red stars on the field as we circle,
and as we get out of our plane, the
Russian Ambassador to Iran and a
half dozen of his staff are there
to welcome Johnston. They are
very solemn and. do not smile as
they shake hands.
These solemn Russian diplomats
are all in their thirties or early for
ties, and they wear curious, ^adly
cut Soviet suits—somber in hue and
of shoddy materials. You could take
an American mail-order suit, boil
it, press it lightly and get the
same effect.
Next morning Averell Harriman,
American Ambassador to the Soviet
Union, who has just arrived in Te
heran, is taking us to Moscow in
the official ambassadorial Libera
tor.
Most fascinating of all is a fact
which I knew but not until now could
believe: that in Russia there are
few connected paved highways. I
see wagon trails from the villages
out to the fields, and sometimes
faint ones from town to town, but
not one strip of clean, flowing con
crete or black-top.
Also I’m trying, through this plexi
glass window, to see the socialist
revolution as it has affected the vil
lages, but I can’t. For all this might
have been here in the middle ages.
If new thatched-roof huts have been
built since czarist days, from 5,000
feet I can’t tell them from the an
cient ones. Looking down on every
village, the biggest building is still
the white church, built in czarist
days. In twenty-five years the So
viets have constructed nothing half
as big, although here and there is
what might be a school or an ad
ministrative hall.
ine co-pilot comes back to say
we will swing low over Stalingrad.
Diving, we follow the bends of the
city itself as it follows the river—
or rather, as once did the city. For
Stalingrad is gone, and there re
main only roofless walls like the
snags of decayed molars staring up
at us. Factories, with twisted ma
chinery rusting under the tangle of
roof girders.
Finally, just out of Moscow, we
see an electric power line running
from horizon to horizon. It is the
first thing I have seen In the past
hour that I am sure was built since
1917. But soon we see the first hard
surfaced road, and that black
smudge on the horizon is Moscow
itself. Then its railway yards and
the smoke from its factories. Tiers
of workers’ apartments surround
each factory and are in turn sur
rounded by a crazy quilt of potato
patches. A spacious outdoor thea
ter is on the river banks. The roofs
of the big buildings are mottled with
brown and green camouflage paint.
As we let our wheels down and
begin to feel for the runway, I see,
rushing past, great rows of Ameri
can-built C47s stacked on the field
in orderly rows with the big star of
the Red Air Force painted on each.
A considerable crowd is waiting
at the airdrome. First, the wel
coming committee; a row of solemn
Slavs in the same boiled mail-order
suits we saw at Teheran. But the
minute Eric Johnston emerges, a
battery of lenses—movie cameras
and Soviet copies of Leicas and
W. Averell Harriman
Graflexes—close in on his profile.
This over, we smilingly shake hands
with the unsmiling Russians and
work our way through to the Amer
ican reporters. Practically all of
Moscow’s tiny foreign newspaper
colony is there They tell us the
Russians have given us an unusual
ly big official turnout—“better than
Donald Nelson’s."
A big Russian in his middle thir
ties wanders toward me. “Is every
thing all right?’’ he wants to know.
“I am Kirilov, In charge of protocol
for the People’s Commissariat of
Foreign Trade.’’ We did not then
know that, representing this Com
missariat, our official host, he was
to be our constant companion.
J (TO BE CONTINUED)
.. ^ Instantly relief from head cold
w3?MHwitm tf&TiwMl&M distress starts to come when
“» you put a little Va-tro-nol
FROM SNIFFLY, STUFFY DISTRESS OP “ nosd-il. What’s more
— it actually helps prevent
many colds from developing if
used in timel Try itl Follow
directions in package.*
VICKS
VA-TRO-NOL
Try ALL-BRAN Apple Spice Muffinsti
(No sugar, no shortening, but lots of praise!)
It’s hard to believe such luscious muf
fins are sugarless and shortening-less
—but they are! They owe their won
derful flavor to a combination of
ginger, cinnamon, molasses and the
tasty, nut-sweet goodness of Kellogg's
all-bran. And they owe their tender
texture to the fact that all-bran Is
milled extra-fine for golden softness.
3 cups Kellogg’s 1V4 teaspoons
all-bran cinnamon
% cup molasses % teaspoon
cups milk ginger
1 egg, beaten 15 slices raw apple
1 cup sifted flour or other fruit
1 teaspoon soda cinnamon-and
% teaspoon salt sugar mixture
Add all-bran to molasses and milk
and allow to soak for 15 minutes. Add
egg. Sift flour, soda, salt and spices
together and combine with all-bum
mixture. Pill greased muffin pans two
thirds full. Dip apple slices In cinna
mon-sugar mixture and place on top.
Bake In moderately hot oven (400*F.)|
about 20 minutes. Makes 15 muffins.
Good Nutrition, tool
all-bun is made from the vital outbb
LAVS ns of finest wheat—contains a
concentration of the protective food
elements found in
the whole grain.
One-half cup pro
vides over % your
daily mlnimu
need for iron
Serve Kellogg’
all-bun daily 1
The Baking Powder
with the BALANCED Doable Action
Clabber Girl it today’s baking powder ...
the natural choice for the modern recipe. Its
balanced double action guarantees just the
right action in the mixing bowl, plus that final
rise to fight and fluffy flavor in the oven.
Let’s Finish It — Buy Victory Bonds!
easy way to UNCORK
STUFFY NOSTRILS \
When nostrils ore dogged, and your nose feels
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Help thin out thick mucus; 2) Soothe irritated 'taj
membranes; 3) Help reduce swelling; ourau
lato local blood supply to “sick" area. Every
breath brings quick, welcome relief. To open
stuffy nostrils, get effective Mentholatum today,
the Medicated Nasal-Unguent. Jars, tubes 30t.
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