Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-04-26

ia cups enTlCneQ HOuT.
21a teaspoons baking powder.
"a teaspoon salt.
y cup sugar.
u cup milk plus tablespoon.
% cup softened shortening.
egg.
l teaspoon vanilla extract.
"Slft flour. measure and sift into
large bowl with baking powder, salt
and sugar. Add milk, shortening
egg, honey and flavoring. Beat with
rotary beater until smooth, 2 to
minutes. Pour batter In we'll
creased square cake pan (8x8x2).
Spiced apple walnut topping:
% medium sized apples
l teaspoon lemon juice.
2 tablespoons sugar.
Il teaspoon nutmeg.
" cup finely chopped walnut
meats.
Peel and core apples. Slice into
hs-inch slices and sprinkle with
lemon juice. Combine sugar, nut
meg and nut meats. Arrange apples
on top of batter, sprinkle sugar-nut
topping over apples. Bake in mod
crate oven (375 F. As minutes or
until done. Serve hot, plain, with
top milk or lemon sauce. Serves
generously and economically. too. "
X X
FOR SALTY HAM.
(Thdnks to Mrs. V. L. H.,
Washington,J
"A friend of mine in Portland
Me-, told me Of this years ago and
I've found it very successful for too
salty ham.
place half ham in rooster, sea-
son with pepper and onion, add two
cups water and one cup pale dry
ginger ale poured over the ham,
Cover and bake very slowly until
tender. If not baked slowly. 1t will
burn. If necessary, add slight bit
more water. This process will leave
sweet ham. When done, dress with
brown sugar mixture as usual.
If it is desired to cook less ham
cut off slices one and one-half or
two inches thick. Add onion and
seasonings. Place all in baking dish
Just cover with milk and bake I'M
covered at $50 degrees until milk has
disappeared and ham is tender. This
is very appetizing and makes a grand
dish. No trace Of salt remains"
X \ X
CHINESE COOKERY.
Requested By Mrs. B. M. W.,
Arlington)
Thank you for your excellent
page. recently tried a recipe which
appeared for Hot Cross Buns and
have never tasted any more light and
airy. I also added cherries, pine
apple and raisins to them and it
worked out very we'll
Perhaps some of your readers will
suggest some very good book on
Chinese cookery. I am very inter-
ested in some recipes and am sure
that others will be. too"
SOYBEAN RECIPES.
(Thdnks to Mrs. J. P. S., Bethesda. J
I'm answer to Mrs. c. r. G.. Sill
yer Spring, these recipes were given
me by my county canteen chair
man. I haven't used them as yet,
since the soybean is not as yet in
most stores. I believe that the flour
may be purchased at health food
store, but 1t is more expensive than
we expect it to be later on.
How to Cook Cured Soybeans:
"The cured soybeans should be
washed and soaked for 3 hours or
overnight In three cups OF water to
each cup Of beans. Then drain
them and cook in fresh, sailed water
for two hours. Or, after soaking over
night, they may be cooked in fresh
water to cover in pressure cooker
at 10 pounds pressure for IS min
utes. They increase in size about
three times during soaking and
cooking.
Boston Baked Soybeans.
80 cups cooked soybeans
2 teaspoons prepared mustard
3 teaspoons molasses
% pound bacon or diced salt pork
l tablespoon salt
q tablespoon pepper
l cup water from beans or to-
mato juice.
Mix soybeans and seasonings In
baking dish. Place squares Of salt
pork on top. Add hot water. Bake
slowly at $50 degrees for 2 hours
Serves six.
Baking Powder Biscuits.
"lh cups sifted wheat flour.
Il cup soya -four.
4 teaspoons baking powder.
4 tablespoons shortening.
q cup milk (scant>.
u teaspoon salt.
MIX and sift dry ingredients. Cut
In shortening with pastry blendel
or with two knives until the con.
dstency Of coarse cornmeal. Stir II
milk to make . smooth dough. Turn
out On lightly Toured board. kneat
y minute and roll 70 thickness Of u