Evening star., 1933-11-03
in this way are excellent and require

In this way are excellent and require
| little time to make.
| Uncooked Chocolate Frosting.-Melt
| two squares OF unSVeetened chocolate
in a small saucepan over boiling water.
! Add one teaspooonful of butter and
| three tablespoonfuls Of boiling water
and stir until smooth. Remove from
the stove and add confectioners sugar
mot powdered). until the mixture is of
| the right consistency to spread. Then
flavor with one-fourth teaspoonful OF
vanilla.
If you need considerable grated
chocolate you will find it much easier
to put the chocolate through a fooo
chopper rather than use crater. Much
less time Is required and the hands are
not scratched as they are when using
a crater.
When making fudge, instead Of using
chopped nuts, for change use table
spoonful Of peanut butter in your fudge
mixture when 1t is nearly cooked.
Oven Heat.
1t is not necessary to heat the oven
when it is needed for baking custard.
The cups may be placed in shallow
pan and surrounded with hot water and
the pan covered tightly and placed over
a very low flame on top Of the stove.
The water should not boil. Excellent
custard can be made in this way in
much less time and with less fuel than
| II 1t Is baked in the oven.
Orange Biscuits-Take two cupfuls
Of flour, one tablespoonful of sugar,
half q teaspoonful Of salt, four tea
spoonfuls OF baking powder, three table
spoonfuls of shortening and three
| fourths cupful Of milk. Roll the dough
out until it is half an inch thick, then
cut with small cutter. Press gently
| into the center Of each little biscuit a
lump of loaf sugar which has been well
soaked In fresh orange juice. Place
also on each biscuit a small piece of
the rind from orange marmalade. Bake
| in hot oven.
Beverages.
For a simple punch, make a sirur
with three cupfuls of granulated sugar
and one and one-half quarts Of water
When the sugar is dissolved add the
juice and rinds Of three lemons ano
two oranges and one ounce of tartariC
| acid. Let stand for an hour or two
| strain and bottle. Use about two table
| spoonfuls to a glass Of water or ginger
ale.
Hot Spiced Grapejuice.-This un-
usual beverage Is 8OOQ with SugareC
doughnuts or crisp salty pretzels. II
these are passed around on amusing
pretzel sticks, you will be rewarded
with smiles as well as with compli-
ments. To make the spiced grape
juice add to two cupfuls OF the juice q
two-inch piece of stick cinnamon, one
teaspoonful of whole cloves and half q
cupful Of sugar. Bring to the boiling
point and boil for two minutes, add one
tablespoonful Of lemon juice and three
tablespoonfuls of orange juice. Strain
and serve very hot.
Kitchen Parties.
Men especially like kitchen parties
Their best times are had when the
party is centered about the kitchen
with the hostess as cook and the food
served directly from the fire to the
table. They like the lack of formality
Most Of the preparations for the
guests should be made beforehand
| Those last-minute touches which make
| all the difference in color and flavor
should be done with the party as
sembled around the hostess. Then the
bit of could butter should be put on
the hot vegetables, the fresh cream
into the soup simmering in the cas-
serole, the browning Of cheese on bit
! Of toast to top off an onion soup, the