The Washington times., 1920-03-30

n recipes sent in by Washing
ton women:
Parsnips.
Am offering a suggestion In pars-
nips. Clean thoroughly and boil In
their skins. which are easier re-
moved after boiling. Skin. slice and
Try a delicate brown In a few
spoons OF butter substitute. Heat
tomato PURGE, add salt, pepper
pinch of sugar and tablespoon OF
vinegar. Arrange slices of parsnips
on platter. then partly cover with
puree. MRS. J. o.
Place in double boiler one white
Of an egg, one cup granulated sugar
and three tablespoons of boiling
water. Beat with any rotary beat
err Ave minutes by clock mot by
guess). III want a chocolate icing
7 melt my chocolate or cocoa with
the hot water. I am sure II you try
II once you will always use it,
MRS. c. G.
Celery Relish.
Three quarts green tomatoes,
three large cabbage, one quart on
ions, three green peppers. Chop
fine. salt, let stand from morning
Until afternoon. Then drain and
add three quarts vinegar, four cups
sugar, one tablespoon mustard seed,
ounce tumeric Let boil and add
one cup flour moistened in water.
Can while hot. ELIZABETH s.
Different Gravy.
Did you ever use the water from
boiled potatoes? I pour it off in
a bowl and add milk, either fresh
or canned. to make the desired
amount of gravy. brown the flour
in the frying pan after the meat
is taken out. If the milk and water
Is warm or even cold, but never hot,
and stirred in quickly II will not
lump. People always remark about
my good gravy, and l always use
potato water IL l have it. Also it
takes less flour. MRS. w. II. T.
Cooking wild or Tame Ducks.
When you have cleaned the ducks
put them in milk the night before
they are to be used, when you are
ready to cook them, brown them
pour over some milk and little
water and salt, let cook slowly or
simmer, until done, but off and on
pour a little milk over them. The
milk will curdle and look like sour,
but this you strain when you make
your gravy.
For gravy ] take butter or sub
stitute size OF walnut, brown
good and add one tablespoon of
flour, and little by little add your
stock in which the duck has been
roasted. Salt to taste.
MRS. P. C.
Quick Pie Crust.
Made with boiling water. Three
cupfuls flour, one cupful any
shortening. one-half cupful boiling
water. one-half teaspoonful salt if
rbutter Is used or one teaspoon salt
if substitute is used. one-half tea
spoonful baking powder. Put the
salt, baking powder and flour in
sitter. Put shortening in mixing
bowl, pour boiling water over il,
heat until shortening is melted. sift
in the flour mixture, stir altogether
and roll out. Makes two pies or
four crusts. Il always use this
recipe). MRS. A. T.
Orange AmbrOsin.
Peel and cut any amount of
oranges desired. Sprinkle the bot
tom Of a deep dish with sugar, then
oranges. and cover with grated CO.
coanut. Repeat until all are used.
Add more sugar il not sweet
enough. Best made one or two days
before eating. MRS. L. X. II.
Mending Glass.
Did you, ever use water glass
for mending crockery or glass? ]
mended o, cream pitcher with it and
have since had it in boiling hot
water, and the piece still stays and
the break is almost invisible. You
use the water glass just as you
get it from the drug store.
MRS. ERNIA II.
Spanish Spaghetti.
Boil one-half package of spa
ghetti in one quart sailed water
twenty minutes. Drain, turn in
cold water and drain good.
Sauce: One-half can tomatoes,
one onion and three cloves. garlic