THURSDAY, APRIL tt. 1M3
Kennedy Not Likely To Strive For Purge of Southern Demos
comprise in educational cam
paign to acquaint the people
with the issues of liberalism
versus conservatism."
Steve went on to explain
that this didn't mean that
FDR was winding up for a
third effort in 1940. That was
what FDR wanted Steve to
say. We didn't have to be
lieve it and tome o us didn't.
The facts were, however,
that FDR was maneuvering
to have himself drafted for
a third term as well as ma
neuvering to knock off some
members of Congress whom
he didn't like. Kennedy isn't
that mad at anybody and he
does not need to maneuver
for his own renom'lnation.
Feeding the Family
By LYLE C. WILSON
tors and congressmen in the opposed FDR's New Deal as 1 he would dare put his pres-
imply that any such major
states they will likely become
vri urresponaent
President Kennedy is not
likely to become publicly in
volved in any effort to drive
1938 Democratic primaries, chairman Howard W. Smith
FDR at first had upward (D-Va.) now opposes the Ken-
tege and the party's integrity ;
strategy could be undertaken
by responsible D e m ocrats
without the President's knowl
edge and consent.
Win or lose, the President
will be considered to have
been responsible for any
purge effort Republicans will
welcome any administration
move to defeat conservative
Democrats in Southern Dem
ocratic primaries. The Repub
lican party is now making
some headway in the South.
Its appeal is to conservatives.
If conservative Southerners
are driven out of the Demo
cratic party in their home
Republicans.
On Sept. 3. 1938, Stephen
T. Early, then White House
press secretary, explained
FDR's purge program. The
files describe this as a back
ground explanation. Steve
was not to be quoted.
FDR'i Long-Rugt Plan
But, here's what he said:
"FDR's long-range concern
is control of the Democratic
party by the liberal elements
in preparation for the 1940
campaign. His intense inter
est and active participation
in the primary battles be
tween now and November
By ZOLA VINCENT
i on the line by intervening in
Democratic primaries.
Kennedy is under no such
pressure of anger at this
time. There have been re- j
peated reports that usually
; unidentified Democrats with
j vaguely persuasive W h i t e ;
j House and national committee
i connections arc planning to
oppose some conservative
i Democrats in the 1964 pri-!
i maries. Atty. Gen. Robert F. j
j Kennedy has been named as j
an advocate of this strategy. I
President Kennedy has not I
j been linked with it directly,
although it is ridiculous to
of a dozen Democrats on his
1938 blacklist. But as he mov
ed against them the going be
came very tough, indeed. Ac
tually and openly, FDR fi
nally opposed only four Dem
ncdv New Frontier. But ry
dings. Smith and George
were reelected.
Court Fight
Roosevelt undertook that
party purge in the heat of
anger at Senate Democrats
con servatn e
Southern
Democrats out
of Con gress
unless the con
servative S o u t herncrs
offend him in
some way lie
cannot for
give Franklin
ocrats in the party primaries.
They were Rep. John J. who had combined to defeat
O'Connor of New York. Sen. his bill to reorganize the Su
Millard Tvdines of Marvlana. ! preme Court. That was the
Sen. Walter George of Gcor- i most painful legislative lick
gia and Sen. Ellison D. (Cot-j ing FDR ever had to endure,
ton Ed) Smith of South Caro-1 Roosevelt was angry with
Una. Democrats who opposed him
FDR was able to lick O'Con-; on other issues. But it was
ner. the chairman of the ; the Supreme Court battle that
'House Rules committee, who aroused him to a point where
Wilson
years ago when he undertook
to purge a dozen or so sena
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SALAD PLEASURE-Tlu magic of fresh California-grown
mushrooms is added to the good flavor of Coast-irown Blue
Lake green beans in a salad melange for giving pleasure to
u persons one day or to fewer persons for several days. It
a saiaa mat Keeps Beautifully. ,
Park Up Menus
With Plentiful Greens
Western menu makers are
taking special delight In the
abundance of fine quality beef
and pork and the good green
things that go with them as
palate pleasers. No food trib
ute to spring would be com
plete without also bowing to
the marvelous mushroom
which Is grown in tremendous
quantities in our part of the
country.
Of course there's a goodly
supply of artichokes, aspara
gus, broccoli, Brussels sprouts,
cabbage, celery, endive, let
tuce varieties, parsley, green
peas, peppers, scallions and
some green snap beans - all of
which come in various tones
of green, but it's the tender
young leaves that we're con
cerned with today.
Here are some ways with
these welcome greens for
perking up menus. Figure on
four servings per pound of
chard, collards, mustard
greens and loose leaf lettuce
and two to three servings to a
pound of spinach,
Collard Cookery
Collard greens have been a
favorite in the south for gen
erations. They are traditional
ly boiled with salt pork; then
the greens and "pot llkker
are polished off with gusto ac ,nd Ump
fleshy midribs. It Is cooked
only until tender. Twenty min
utes is about right since over
cooking destroys the flavor.
The National Restaurant Asso
ciation says that vegetables of
the cabbage family should be
boiled in a large amount of
water or steamed.
Like most other greens,
kale is good combined with
bacon or salt pork. With but
ter or steamed with green on
ion slices or with bacon drip
pings. Garnish with sliced
hard-cooked eggs, if you tike.
Some people add lemon juice
to bring out flavor.
L.ttuce Versatility
Lettuce is used in many
ways to enhance any stage of
a meal from garnish to main
dish. It is best known for its
use in salads. The different
types of lettuce have their dis
tinctive parts to play in salads.
The Iceberg crispheads are
ideal served as a slice, half or
quarter with the dressing of
one s choice and combined
with other greens, vegetables
or fruits. Boston or butterhead
lettuces are excellent in tossed
green salads and as garnishes.
These are too soft for combin
ing with fruits and vegetable
aa they quickly become moist
companled by wedges of corn-
The rosette Bibb, small
" 7r . , . " v ' ' 1 calls lor no more than a aim-
salt pork in a skillet, then add
cleaned and shredded collard
leaves and a small amount of
water. Cover and simmer un
til tender. Serve with lemon
slices or vinegar. Cook col
lards until just done, about 10
to IS minutes.
Swiss Chard
Swiss chard is a type of
beet that develops no enlarged
fleshy root. It has large leaves
with thickened midribs and
both ribs and leaves are pal
atable. The flavor of chard is
very delicate, rather like as
paragus. The leaves may be
cooked as greens and the
white stems msy be cooked
like celery.
It should be steamed, never
boiled, since boiling will re-
mo v e flavor. The leaves
should be cooked like spinach,
using only the water that
clings to them from washing.
A sliver of garlic or dash of
nutmeg adds a subtle flavor
change. The white stems arc
carefully stripped, cut into
convenient-size pieces, cooked
in very little salted water un
til tender. They arc delicious
chilled and served with
French dressing.
Bplnaeh Suggestions
Spinach is one of the most
praised and abused vegeta
bles. It is certain to be praised
when cooked quickly in pres
sure cooker or steamer with
very little or no water other
than what clings to the leaves.
We borrow from Dr. Ida Bail
ey Allen's Solving the Hih
Cost of Living; suggest pan
ning spinach and all greens by
cooking In a heavy, wide
saucepan. For three to four
cups of the leaves, first brown
slightly Hi tablespoons of
butter or margarine, then pour
in one-third inch of boiling
water. Add seasoning, stir in
the greens, cover and boil for
only one minute; reduce heat
and simmer until tender, not
longer than 10 minutes.
Serve spinach plain with
melted butter and seasonings
to taste; with chopped hard-
cooked eggs; escallopcd, mold
cd or creamed; in a spinach
ring; a fondue; souffle or
serve topped with cheese.
Many like it Dutch style with
bacon, vinegar and sugar;
with mushroom sauce; as spin
ach and herbs omelet. Raw
spinach salad with eggs and
anchovies Is an Armenian spe
cialty of great distinction. In
creasingly, salad makers are
tossing tender young spinach
leaves among the other salad
greens.
Kale Cookery
Kale is a close relative of
collards, the oldest type of
cabbage, antedating written
history Kale, like collards. ia
grown for its leaves and
pic dressing such as French
or Russian. Romalne retains
Its crispnesf In tossed salad.
Lettuce combines well with
other greens such as chopped
parsley, water cress, Belgian
endive, chicory, cabbage, cel
ery, young mustard greens,
turnip and beet tops, chard.
dandelion, nasturtium leaves
and young spinach leaves.
The use of lettuce in sand
wiches is universal. It also
may be braised or "wilted"
and Its leaves may be stuffed
with a variety of cheeses.
meats and other vegetables.
Spicy Grean Baans
And Mushrooms
Few canned food Items have
so amazing a record of popu
larity growth as has the aris
tocrat of the green bean fam-ily-the
Blue Lake. This vari
ety of green bean put in an
appearance 20 years or so ago;
has zoomed in production,
canning and distribution. It is
a product of Oregon, Washing
ton and the northernmost part
of California. This green phe
nomenon now accounts for
more than 29 per cent of the
nation's green bean canner
crop.
They are available whole,
whole vertical pack, French
style (or julienne), cut and
short cut. Ways of preparing
Blue Lakes hot are limited
only by the Imagination of the
cook, but it is likely that most
people will continue to flavor
simply with butter, salt and
pepper. They arc good in veg
etable salads either hot or
chilled; are often marinated
and served cold alone or with
other salad vegetables.
Here we put them In a salad
with famed coast-grown fresh
mushrooms, as pictured.
Makes 10 servings. We suggest
that you plan it as a party
dish or make it up In this
quantity for sharing on other
occasions.
2 1-pound cans cut Blue
Lake green beans
1 pound fresh r.iedium-size
button mushrooms
1 4 teaspoon thyme
1 clove garlic
.1 tablespoons wine vinegar
3 tablespoons lemon juice
2 tablespoons olive or salad
oil
' 2 bay leaf
lVz teaspoons onion salt
Drain beans. Wash fresh
mushrooms in cold water;
trim off tips of stems. Crush
thyme and garlic; combine
with vinegar, lemon juice, oil,
bay leaf and onion salt. Pour
over mushrooms. Cook over
low heat about IS minutes,
turning frequently. Add
beans; mix carefully to coat
beans with liquid. Pour into
glass mixing bowl or refrig
erator dish; chill several
hours, preferably overnight.