Every evening, Wilmington daily commercial., 1921-01-25
GOOD HOUeEkEEPiNQ
ny Laura A. Kirkmsa.
REQUESTED RECIPES.

Mother-Housekeeper. Answer; Your
six sons will not find this recipe too
.tingy:." Pop-Oves for Large Family:
3 cups milk, eggs, cups -four, ] table.
spoon butter. Beat tho egg yolks, add
tho milk and stir we'll, add the -four and
mix, then tho stiffly-beaten egg whites.
The very last thing add the melted butter
Put into buttorcd gem pans, allowing two
tablespoons of tho butter to one pun. -.
c. G. b. Answer: These oooiuas will
keep we'll: a cup butter; cup sugar, "a
cup milk, 2 eggs 2 cups -four, teaspoon
soda. Cream the butter and sugar to-
gether, add the egg yolks well beaten,
then the milk and stir well; sift tho soda
with the -four and add this next, then tho
egg whites beaten stiff. Mix well, turn out
into board and roll thin, cut in rounds
and bake in quick oven.
High School Girl. Answer: think it is
nice for young girls TO learn chafing dish
cookery for, as you say, il is good way
10 offer hospitality to the boys who have
entertained YOU Here is the recipe you
request Cheese Rabbit with Tomatoes:
Cut enough American cheese into small
cubes TO ill two cups Now melt table
spoon of butter in the chatting dish, add
u cup of tomato pulp drain the juice
from one can and use the pulp, a tea
spoon salt and plrch OF
rod pepper. Let this mixture boil up IN
the chatting dish once or twice, then add
the cubed cheese and stir steadily until
the cheese is melted and smooth. Now
add l-3 teaspoon of soda dissolved lii n
very little warm water TO the mixture
this will keep the tomato and cream from
separatine) and then add "a Of cup of
cream or top-mi.k which has been beaten
with egg; mix as quickly as possible and
pour over toasted bread or saltines, and
serve.
On Thursday next--January I'll
shall publish an article on Correct Equip
ment for Chatting Dish Cookery In an
swer 10 another inquirer, md you may be
interested in this also.
Brlde-Reader. Answer From the
description you gave of the dish, should
say vour hostess had served the follow
ing: Cheese and-Potato Puffs: ] cup
mashed potato, a cup milk, egg, salt,
X cup grated cheese. Beat the potatoe.
and milk together until creamy, then add
the egg and the salt Add cheese next,
mixing well, and bake in mufhn-tins IN
slow oven for about IL minutes.
Mrs w A. Answer Your idea ~ q
splendid ore, of using the cgg-yolks left
over alter making cake frOstnR VIII .hN
whites. for soups. The following Onion
Soup calls for two yolks and is delicious.
? pints water, l. X pint milk, 3 Spanish
onions, u turnip, 2 strips celery, ounce
butter. ounce -four, yolks Of 2 eggs, salt,
pepper. bay leaf and blade Of mace
Cut turnip and celery into small pieces,
peel and dice tho onions, and put these
vegetables with pints Of boiling water
into saucepan together with the bay
leaf. the mace, salt and pepper; let
simmer until all ingredients are tender
this will be about hour Rub through
sieve, return to fire, add the milk and
when boiling stir IN the -four and butter
which you have previously rubbed well
together Let simmer q few minutes
longer, then let the soup cool slightly
beat the egg-yolks with a little milk, pour
them into the soup, and stir until thick.
Serve 81 once.
Tomorrow-A Time Budget Pays.
All inquire, addressed to Miss kirknoan
In care OF the Efficient Housekeeping de-
partment will be answered in these col
llrnns in their turn. This requires oonsid-
erable time, however, owing to the grest
number received. So if a personal or quick
er reply is desired, stamped and self
addressed envelope must be enclosed with
IL -.