Evening star., 1941-08-28

10 Ildkc Jam SO lhT lIleT, Try tI1lS
suggestion from Scotland. Gut into
small pieces enough rhubarb to fill
two-pound jar. Pack into the jar
without sugar or water, tie paper
over the top and set the jar In pan
of boiling water or steamer.
Cook until the rhubarb is tender,
then turn a two-pound pot Of any
kind of jam (bought or home-made)
into a pan, add the cooked rhubarb
and stir over slow fire until well
mixed. Just one jar should be done
at time, advises the contributor of
the recipe, for it does not keep long
To provide little change in such
daily fare as ham and eggs, try them
in pie form. Take half q pound of
short crust and use half of it to line
pie plate. Over this lay strips of
ham or bacon and on top break eggs.
unbeaten. Cover with strips of
pastry and bake in the oven.
For egg-and-potato balls use two
hard-boiled eggs, four large potatoes,
one egg yolk and Drowned bread
crumbs Boil, mash and season the
potatoes and mix them into a paste
with the egg yolk. Wrap the hard
boiled eggs in piece of this mix
ture, roll in breadcrumbs and fry in
deep fat. Cut in half crosswise, and
arrange on hot dish, garnished
with parsley.
Potato sausage makes another
tatsy and economical main dish.
Skin sausages or divide the meat
into small rolls. Coat each with
mashed potato and form again into
sausage shape with the Toured
hands. Fry in little hot fat for
three or four minutes, and when
nicely Drowned heap on a hot dish
decorated with parsley.
When eggs are expensive, try
tomato bread" with the morning
bacon. To half a small tin of to-
mato puree add salt and pepper and
tablespoonful of milk. Cut pieces
of bread into rounds or squares,
soak them well in the liquid and fry
in hot fat. When cut about the
size of tomato, these rounds look
very appetizing and may be served
for supper with poached eggs, baked
beans, sausages, etc.
Carrot marmAlade sounds in
triguing and is quite simply made.
Five large carrots. four lemons and
four pounds of sugar are required.
Crate the carrots fine, slice the
four lemons and soak overnight in
six breakfast cupfuls of water. Boil
for one hour next morning, then add
the sugar and boil for another hour
and half.
Carrots have proved substitute
for timed fruit, too. Here are some
ways of so using them: Cd Arrange
half a pound of cooked sliced car
rots in fruit dish. Melt and pour
over them pint packet of table
jelly. The result is said to look and
taste like apricot. ca Over carrots
that have been cooked and cut into
cubes pour melted pineapple table
Jelly, allow to stand overnight, and
the somewhat plebeian carrot flavor
will merge with the pineapple!
To make wartime sweets or candy,
dissolve one pint packet of jelly (any
flavor in half pint Of hot water
Then to an ounce of powdered gela-
tin add one-fourth pint Of warm
water. When dissolved, mix with
the jelly and pour into large pie
dish to the depth Of about / inch
Allow to stand until next day, then
remove from dish by slipping knife
under the mixture, which is then
cut into squares. From these quanti-
ties one and one-fourth pounds OF
toothsome candy results, and is said
not to go sticky.
To preserve lemon rinds, CRATE
them very fine and dry on plate
in q cooling oven. When COM
pletely dried, they should be kept
in a screw-top jar and used for
favoring as required.
BY practicing kitchen economies,
Britain's homemakers are doing
their bit to offset the restrictions
of war, and many of their discov-
cries may be put to use by thrifty
American housewives