Evening star., 1943-11-29

mallows and wine. Let this set while
you prepare other ingredients, wash
the raisins and currants and pour
boiling water and let set to soften,
put the cracker dust and spices into
large mixing bowl and mix thor
oughly, add fruit, then take the
raisins and currants, roll in tea
towel to absorb moisture and then
stir into the mixture. Line steam
cake pan or a loaf with two sheets
of heavy oiled paper, pack mixture
into this, getting into the corners
and pressing well. Let stand in the
Refrigerator "a hours before slicing.
This is a. nice recipe for people who
live in apartments or rooms, as they
can put this together and set on
the window ledge.
CHICKEN GRAVY.
Thanks to Mrs. r. L. c.,
Arlin0ton.}
Recently a reader requested a
recipe for making chicken gravy
My favorite method OF frying
chicken Is as follows: Roll chicken
in flour and fry in oleo in a Dutch
oven until brown, salt and pepper
to taste.
When sufficiently Drowned, add a
cup of water. place cover on Dutch
oven and let it steam over a low
fame until chicken is tender. More
water must be added occasionally
to prevent burning. When the
chicken is done. remove from the
kettle and add water, milk or po-
tato water to pan. liquor and
thicken with paste made of -four
and water. Season to taste.
DOVER CAKE.
MERINQUE.
(Thdnks to Mrs. w. H. B.,
WdShington.)
One-half pound butter or substi-
tute, one box Ak sugar. All sugar
box with cake -four, y teaspoon
salt, 2 teaspoons baking powder,
Il dozen eggs. reserve whites of two
for frosting, cup milk, teaspoon
rose extract or vanilla may be used
Cream butter and sugar; add eggs
one at a time; sift -four, salt and
baking powder three times and add
alternately with the milk into which
the flavoring has been put. Bake in
tube pan in moderate oven.
Regarding meringue: If one waits
until the pudding or pie Is thor
oughly cooled before putting on the
meringue to be baked, it should be
successful.
PLEASE SEND ADDRESS.
If Mrs. R. W. D.. Arlington, and
Mrs. A. H. NJ, Bethesda. will send
their full names and addresses, we
will be happy to send them the in
formation they requested a few days
ago.
IRON PAN.
(Thdnks to Mrs. L., Falls Church. }
I wish to suggest that Mrs. H. H.
S., boil some raw potato peelings
in her iron pan. Let them simmer
for some time. The peelings will
turn very dark
I did this to my new iron frying
pan and whenever it sticks and
doesn't fry well, I repeat this treat
ment.
BAKED HASH.
Thanks to Mrs. P. A., Washington
I'm sending you three recipes
asked for recently in the Clearing
House. I know they are tried and
true.
Baked Hash: Precooked mashed
potatoes or fresh ones may be used)
Grind leftover roast beef, chop an
onion, mix with mashed potatoes to
suit family. Add salt, pepper and
spoonful OF beef gravy or a little
milk, so that the mixture will not
be too stiff. Pour on buttered pie
pan (pyrex), dot with butter II de-
sired and bake about "a hour until
brown.
This is not only delicious, but is
a real meat stretcher. (This for
the Man Housewife.D
Editors Note: Thank you,
Mrs. A., for your cdndied orange
and grapefruit peel. and your mo-
ldsses tdfy recipes, ,phich we're
similar to others already printed.
CANDIED FRUIT PEEL.
(Thanks to Mrs. A. W. r,
KenSington.)
Here is very nice recipe for max
ing candied orange peel and grape
fruit pea also.
Three large grapefruit peelings, 3
cups sugar, IA cups water. Wash
and peel fruit, remove all pulp and
cut into strips. Add l teaspoon salt
to peelings and cover with water.
Boil 20 minutes. Pour off water.
add fresh water and boil again 20
minutes. Repeat. After the peel
ings have been boiled 3 times, drain
and cover with the sugar Except
u cup of it, and water. and boil
gently, stirring occasionally until the
sirup has boiled away. Spread on