Evening star., 1943-07-19
Each Monday. Wednesday and

Each Monday, Wednesday and
Thursday this space is devoted to
an exchange Of ideas, recipes, house
keeping short cuts and suggestions
between the housewives in Wash
ington and vicinity. Please send
your contributions or requests to
Readers Clearing House, the Wom-
ans Page, The Evening Star"
The views expressed in this open
forum" are not necessarily those of
The Star, but are simply an ex-
change of opinions between readers
of the Woman's Page.
AS it would be impossible for this
department to test all recipes sub
sumo no responsibility for them.
"PIZZA,' OR ITALIAN TOMATO
PIES.
(ThdnkS to Mrs. A. c. K,
Arlington)
Am inclosing my own recipe for
"pizza," which are made from ex-
perimenting, and tasting, as an
actual recipe is hard to get.
The Pizzas, or Italian tomato
pies, seem to be local product of
Brooklyn, N. Y, where on Coney
Island they 60 by the name of
"ahbeets." Except for few of
inferior quality in New York City,
have never encountered them any
where else, although at one time
they were advertised here on Penn
sylvania avenue, but the cook was
never there to make them. A few
of the chefs in Brooklyn will let
you watch them make the pizza
and, although I have tried many
times, have never learned the trick
of swirling the dough around until
it becomes circular. They are baked
in special oven which is brick
lined, they are formed on a wooden
shovel and slid into these brick
ovens, baking direct on the bricks
A 50-cent pizza for two looks like
enough to feed a dozen. but two
can easily eat it and come back
| for seconds.
Do not know just the name of
the seasoning which I am inclosing:
will appreciate your identifying it
for me. The cheese is a pale yell
low, has a string on it when pur-
chased and the tomatoes are the
special Italian style ones My son
used to buy them near the market
at Seventh and P streets, but have
no idea of the location.
Pizza.
cups bread flour.
cake yeast.
tablespoon salt
IL cups warm water.
Dissolve the yeast cake in good
half cup warm water, mix into
the -four and salt, slowly add
another cup warm water. knead
until soft and doughy. Cover with
cloth and let rise in warm place
about four hours. Knead again,
cover~aed let rise about 20 minutes.
Do not roll, but with the hands
pat a piece of the dough into a large
cake pan to come to edges, but not
up sides, to be about "a to n inch
thick. Spread over with olive oil,
enough Italian style tomatoes, which
have been previously squeezed
through fingers to be thoroughly
broken up, to cover, then the spe-
cial cheese which has been grated,
and not too much of the ???? herb.
Have oven hot at $50 degrees,
bake one pie at time; dough should
rise some and be done through and
cheese melted in about Is minutes,
Slide in second one when first is
almost doe. This makes about four,
depending on size.
Cut into pie-shaped wedges and
eat with fingers. If you like an
chovies they can be cut up and
added to the tomatoes and cheese.
If you do not want to fool with
the bread dough you can purchase
1t from a baker; be sure it is the
plain kind with no shortening or
milk.
Am anxious to see other recipes
on this, for comparison.
Ed. Note-The cheese referred
to is probably the soft Italian
"Mdssdrell1," and the herb sam
pie inclosed appears to be blend
OF oregano (narjoram), basil and
thyme. Both the cheese and the
herbs are available at Italian
groceries and specially, shops in
totDn.-B. c.
TOMATO PRESERVES RECIPES.
ed. Note-We haze received a
number of recipes for the yello,D
tomato preserves recently re-
quested BY Mrs. E. D. of Arling-
ton. TO conserpe space, We are
grouping some OF them belo,p,
tDith many thanks to their
donors. As they all pdry slightly
in ingredients, amounts and
method, ,oe feel they will be OF
interest to other readers as well
as to Mrs. E. D. And there are
more to come merit tpeek.-B. c.
Thanks to Mrs. +. S. B..
Wdshington.)
You will no doubt receive many
answers to your request for yellow
tomato preserves, but I do hope YOU
viii try mine because believe It Il