Evening star., 1943-10-25
Readers Clearing House
HARVARD BETS.
BI,ACK-EYED PEAS?

HARVARD BEETS.
BLACK EYED PEAS?
Thanks to Mrs. /. J. W., Arlington.
In answer to Mrs, w. w. T.'s re.
quest, here is my recipe for Harvard
beets.
Mix u cup sugar, one tablespoon
cornstarch, and Is teaspoon salt
Add y cup cider vinegar and ls cup
boiling water. Cook until sauce is
clear. Add 2 cups freshly cooked
drAined diced beets. Keep in warm
place over hot water in double boiler
for 80 minutes. Add two tablespoons
butter and serve.
+ do not know just what Mrs W.
w. T. means by smooth" Harvard
beets, but the cornstarch sauce gives
the beets very attractive and
smooth appearance.
(ThdnkS to Mrs. c. A., Alexandra.
Here is my recipe for Harvard
beets for Mrs. M. w. T. of Silver
Spring.
Mix II cup sugar and u table
Spoon cornstarch. Add II cup vim
egar and boil minutes. Add 2 cups
of diced or sliced cooked beets and 2
tablespoons melted butter or mar
garine.
Now for request. Can some Of
your readers give me some recipes
using black-eyed peas? I have never
used them and I am wondering how
they can be used.
The Readers Clearing House is
splendid.
POWDERED EGGS.
(RequeSted BY Mrs. M. M. G.,
Vienna, va
Can some one tell me how to use
powdered eggs?
REMOVING WHITE STAINS.
REQUESTED by Mrs. R. c. B.,
Fdirtar, va
I enjoy reading the Clearing
House and use the recipes. Will
some one kindly tell me how to re-
move white spots from walnut
table? The spots we're put there by
setting hot dishes on it.
BARBECUE SPARE RIBS.
(Requested by Mrs. M. V. N,
Washington
I would appreciate a recipe Tor
Barbecue spare ribs" The Clear
ing House Is a wonderful idea.
DUTCH APPLE PIE.
(Requested by Mrs. R. A. B.,L
Washington
Can some one give me the recipe
Tor Dutch apple pie" using some
cream? 1t appeared in nationally
known womans magazine about five
years ago.
CLEANING BELT: RUM BUNS.
REQUESTED BY Mrs. w. C. W,
Washington
Your Clearing House is an excel
lent idea! I, too. turn to that page
of The Star before reading any
thing else. Have cleaned many ex-
cellent recipes and household sug-
gestions each time I've read 1t.
Now, have two requests. Do any
of your readers know how to clean
a gold belt, leather? The belt is per-
fectly good, but cannot be worn IN
Its present condition.
Also, can some readers tell me
why the rum flavor evaporates from
my rum rolls? I have tried about
every recipe I've read about-using
pure rum, rum extract, etc.-but
when baked, the rum taste seems to
have evaporated. I'll be grateful for
suggestions.
y r
PEACHES.
REQUESTED By Mrs. c. r. C,
Wdshington.)
am wondering If there Is prac-
tical way to convert a half-gallon
lar of home canned whole peaches
into branded peaches. Thanks for
any advice in your most helpful page.
HOMINY GRITS.
(Thanks to Mrs. C. N. M,
Washington.)
Here are some suggestions for
using hominy not as a cereal, but as
a vegetable.
Cook the grits as you would for a
cereal, only be sure that 1t is thick
enough to hold its shape in the
spoon-so that it will not run" 1
like the coarse grits if I can get
these, and cook them until well done
possibly 30 minutes.
1t is served as starchy vegetable
and may be used any time in place
of rice or mashed potato, and in
much the same way-with butter and
gravy-instead of with sugar and
cream.
We usually think of it in the same
breath that we think of ham or
sausage or bacon. Hog and hon.
iny"-they go together. But 1t Is
equally fine with any meat, particu-
larly if gravy is to be served with it.
With a stewed chicken or fried
chicken it is a natural" In fact
grits-and-gravy is hyphenated
word in the South. (We think the
only unforgivable sin is to serve grits
with sugar and cream
Do not throw away the cold grits
The second appearance is even bet
ter than the first. Press what is left
over into square pan and after it
is cold, cut into pieces, dip in beaten
egg and fry brown in bacon drip
pings. Serve with the frizzled bacon
as garnish.
Or mash the cold grits fine with
two eggs to cup of grits and add
two cups of rich milk, season with
salt and pepper and add some grated
cheese, then bake in the oven until
Worthwhile