Evening star., 1938-12-26

recipe for ginger squash pie which
she had seen mentioned in a maga-
zine. I do not happen to know
that particular recipe, and could
not publish it if did, because it
belongs to the magazine in which
it was printed. However, here is
one that sounds as if it might be
very similar:
SPICED SQUASH PIE.
az cups steamed, strained and
mashed squash Cor pumpkin).
"a cup sugar.
l teaspoon salt.
teaspoon cinnamon.
teaspoon ginger.
teaspoon nutmeg.
l egg, lightly beaten.
tx cups rich milk.
Mix the sugar, salt and spices.
Add the squash gradually to this,
with the egg and the milk. Pour
filling into one crust and bake
until pastry is Drowned, and a knife
thrust into filling comes out clean.
Garnish with whipped cream, to
which finely chopped preserved gin
ger has been added.
Suggestions for
Holiday Parties.
We have also been receiving many
pleas for suggestions on things to
serve with holiday egg-nog. 1t is
indeed difficult to select food to
accompany such rich, heavy, sweet
mixture as this beverage, and there
fore the problem is very real one.
Here are few possible solutions
for you:
First, of course, rich fruit cake.
That always goes we'll in egg-nog's
company. Failing fruit cake, try
thin slices of nutbread. lightly but
tered. Or raisin pound cake. Or
lady fingers. Or sponge drops. Or
chocolate cookies, full of raisins.
Or any of the Christmas cakes
made with honey.
Hot biscuits, buttered, and filled
with a wee slice of Virginia ham.
Tiny sausages rolled in puff paste.
Beaten biscuits filled with a very
moist ham spread mixed with may
onnaise. Thin slices of smoked sal
mon, wrapped around a stoned ripe
olive.
Rolled asparagus-tip sandwiches.
Rolled watercress and sweet butter
sandwiches. Cucumber and whole
wheat bread sandwiches. Foies gras
spread on salty crackers. Baby
rolls, followed out and filled with
chopped mushrooms and bacon.
All rich and substantial-yes-
but egg-nog is like that!
NOW 1T CAN BE TOLD
the whole story of the Leb-
kuchen" recipe that appeared on
the woman's page on Wednesday,
December 7, and caused such COM
motion-to say nothing of more
gray hairs in the head of the
woman's editor!
The original recipe was one which
I obtained in Europe some years
ago and brought home with me
after having eaten and enjoyed the
cakes made according to its direc-
tions. Having had many requests
for such a recipe before Christmas
this year, I decided to publish this
one-without, however, having test
ed it personally once more. My
family don't care much for cakes
and having used the recipe once
and knowing it was success at
that time, it did not occur to me to
whip up a batch of "Lebkuchen"
all over again!
I checked the original recipe with
one which is almost identical, found
in one of our most modern, reliable
standard cookbooks. There also I
found the ingredient carbonate of
potassium" listed as an essential
part of the recipe. I knew that
this substance was used extensively
abroad-often in place of baking
powder, and particularly for cakes
or cookies intended for long keep
ing. Seeing that the American
recipe also called for it, had no
further hesitancy about publishing
my recipe. This I did-and thought
no more Of the matter.
However, the following Monday a
reader called me on the telephone
to say that her druggist had re-
fused to sell her the carbonate of
potassium, as he said it was strong
caustic and completely unfit for
culinary purposes. You can imagine
how I felt at that point!
rushed a paragraph into that
days paper suggesting the use of
bicarbonate of potassium, which a
druggist assured me was harmless
and then I went to work to in
vestigate the proposition thorough
". Chemists were consulted, Ind