Evening star., 1943-12-13
Readers Clearing House 4 4

one cup butter, l cup sugar, / cup
milk, 2 eggs well beaten, 3 teaspoons
baking powder, / tablespoon water.
Flour enough to roll out, cut into
shape with hole in middle and drop
into boiling lard or vegetable short
ening until brown. Spread on a
sheet Of paper to absorb any excess
grease and when cool sprinkle with
granulated sugar.
CHIFFONADE SALAD; SCOTCH
MINCE.
Requested by Mrs. J. M. j.,
Silper Spring.
Could any one give me the recipe
for chifIonade salad7 I have eaten
it in restaurants, and it seems to
be predominantly beets, which have
been chopped.
Recently a reader sent a recipe
for Scotch mince. My husband is
Scotch, and is very fond OF meat
cooked that way, but he is used to
1t in the form of pies, which he
calls mince pies. He used to eat
them in Scotland. They were small
and were purchased in shops, either
hot or cold, much as we would buy
a hamburger. This is my question:
Could this reader or some one tell
me how these are made? Is the
meat cooked first-is 1t put into the
crust raw, and is the crust baked
before or after the meat Is added?
\ Xxx
TONGUE RECIPES:
SAUERKRAUT SOUP.
Thanks to c. c. j., Washington
I have enjoyed your splendid
Readers Clearing House and am
to offer at least one meth
Cd Russian for picking a tongue
Take very fresh beef or lamb
tongue, wash in warm water, re-
blood vessels, tissue. The
hard outer covering can be re-
moved with a sharp knife and much
practice to do it, perfectly. One
half small box picking spice, four
large cloves, garlic halved. press
spice into every crevice and make
Sits for the garlic. Place in we'll
covered bowl and keep in ice box
four days. Remove spices and gar
lie and simmer -four for five hours
or until tender, skimming off re-
fuse when it starts to cook.
I believe the lady also asked
about smoked tongue. My method
cover mild cured tongue with
cold water, heat to boiling, reduce
heat. Simmer four or five hours
or until tender After tongue has
come to a boil, it is fairly simple to
remove tough outer covering with
q sharp knife. While tongue re-
quires considerable effort 1t makes
a delicious low-point dish being
good either hot or cold. Should be
grand for sandwiches for war
workers lunches.
Since returning from Budapest in
1899 I have been longing for and
trying to find a recipe for making
sauerkraut soup. It was a speciality
OF the Apostles restaurant Just off
the Corso. The ingredients seemed
to be just frankfurters and sauer-
kraut, but, it must have been much
more because my trying those two
ingredients make a sorry dish in
deed. 1t makes almost a meal in
Itself and would so appreciate
some kind reader telling me how 1t
is made.
STAINLESS STEEL PANS.
(Thdnks to Mrs. c. E. w., Bethesda }
In reply to Mrs. F. j. c., Washing
ton, about stainless steel pans, II
have used stainless steel cooking
dishes now for four years and find
if scour the inside with securing
powder when needed that this
cleans them up nicely.
Editors Note-Thanks also to
Mrs. E. E. F., Washington, for her
similar procedure for cleaning
stainless steel utensils)
HONEY; CELERY TOPS;
COFFEE CAKE; COBBLER
RECIPE.
(Thanks to Mrs. H. M. c.,
Wdshington.)
To G. D. requesting honey used
instead of sugar for several kinds of
recipes. I do have a few, but found
this clipping on baking hints. I be-
neve 1t is from The Star.
, The homemaker who does baking
in large quantities can substitute
honey for sugar. It absorbs and re-