Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-07-14
Readers Clearing House

sibilities, what with asparagus and
green peas and tomato as vegeta-
bles, and tuna fish or salmon or
minced ham or chicken. These
added to minute amounts of ripe
olive and cheese or pimento. Top
ped with parsley or chopped chive. I
think you may find it big help.
l served very rich tomato sauce
seasoned with basil-which is mar
ried to the tomato" so the cook
books say-decorated with slices of
crisp broiled bacon. 1t was very sat
isfying and pretty also as chef
d'oeuvre for supper.
The main thing, Of course, is to
have it good. 1t can be grand sue
cess, and, like the hot dog. "it fills
an empty place in mans life"
I might add that mushrooms and
bouillon cubes are a valuable acqui-
sition to these creamed foods.
X
PRESSURE COOKER.
requested By Mrs, K. S. N,
Arlington.)
The Clearing House has been the
solution of so many housewives
problems, I am hoping it will come
to my rescue.
I live in Arlington and am Won
dering if any good neighbor in that
section will loan or rent their pres
sure cooker to me for a day or two
this week? Or perhaps can tell me
some organization or club from
whom I can borrow one? Ny tele-
phone is CHI. 1922. I will be most
appreciative.
GREEN BEAN SOUP.
(Thdnks to Mrs. L. A. r.,
KenSington)
I enjoy the Readers Clearing
House, its ideas and helpful recipes
so much that I am sending my
green bean soup recipe. 1 hope it
is what Mrs. S. A. M. of Washington
is looking for. We all think it grand
l pound string beans.
Water enough to cook them.
l quart milk.
l rounded tablespoon flour
l rounded tablespoon butter.
l handful of celery leaves.
2 or 3 slices of onion
Salt and pepper to taste.
String the beans cut into small
pieces and use just enough sailed
water to cook them till tender. Drain
and save water. Rub beans through
sieve. Scald milk with onion and
celery leaves in it then strain out
leaves and onions. Melt the butter,
stir in the flour till mixed smooth
then add milk very slowly, stirring
as you add. Keep stirring over fire
until nice and rich. Add bean water
and mashed beans Cook UP to-
gether and season to taste.
Keeping Salt.
also found way to keep salt
in shakers dry. just make a cap of
two-fold wax paper. 1t is easy to
slip on and off. I find it is a great
help.
'MARTY'S MEAT ROLL"
THANKS to Anonymous,
Washington
In answer to the request sent by
Mrs. E. S. o., have a recipe that
think she may be able to use now
and then. 1t is called "Marty's Meat
Roll"
2 cups flour.
4 teaspoons baking powder.
p teaspoon salt.
4 tablespoons shortening.
"a cup milk.
Slft dry ingredients. Cut In Short
ening with knife or fork Add milk
to make soft dough. Roll out 4
inch thick. Spread with meat mix
ture (see below Roll up like
jelly roll. Cut slices l inch thick.
Place slices IN creased baking pan.
Dot with shortening. Bake in hot
oven (450 degrees) about Is minutes.
Serve with additional leftover
Serve with additional leftover gravy.
Meat Filling.
Combine 1Ha cups chopped left
over meat with tablespoon minced
onion, Il teaspoon salt and "a tea
spoon pepper Moisten with table,
spoons of leftover gravy.
POT-POURRI.
(Th1nks to c. P. w., Washington }
We had very beautiful garden
in England when was child over
so years ago the herb garden espe-
cially). This is recipe my mother
used the spices may be hard to
procure now for pot-pourri which
was very successful.
Gather rose leaves on a fine day,
spread carefully on brown paper,
put in sun to dry completely. Buy
small quantities Il forget exactly
how much) musk, storax, grated
orange peel, cloves, orris root, corr
ander seed, Jamaica pepper, grated |