Evening star., 1943-11-15

dry. rooted it in water, and planted
1t when the roots were between
and 3 inches long.
I do enjoy your Clearing House &C
very much. 1t gives one feeling
of friendliness between Washington
housewives despite the fact that SO
of the population is transient
at present.
MONTGOMERY PIE.
(Thdnks to Mrs. E. S. S.,
Washington
Here is my old Pennsylvania Dutch
recipe for Montgomery Pie. hope
it IS the recipe Mrs. S. H. M, Wash
ington, is looking for.
Filling: Juice of 2 lemons, CUP
sugar, l cup sirup, l egg. 3 Level
tablespoons flour, l pint cold water
(scant).
Beat eggs, add sugar and the rest
OF ingredients, adding flour last
Pour uncooked into pie shell.
Cake top: 2 cups sugar, Y cup
butter or shortening, l cup sweet
milk. 2 eggs, 2 teaspoons baking
powder, 3 cups flour.
Cream sugar and shortening, add
beaten eggs. Sift flour with baking
powder and add alternately with
milk.
Drop cake batter by tablespoons
around top of filling and bake as
for pie until cake is firm In center
4 X X
BLACK WALNUT CAKE.
(Thdnks to Mrs. L. M, Washinqton
Have been reading Clearing House
for some time now. I noticed that
Mrs. B. G. wants q recipe for black
walnut cake. This one is loaf cake
very good for Christmas or Thanks
giving.
1t is a recipe my mother used to
use:
2 cups sugar, l cup butter, 3 cups
flour, l cup water, cups black wal
nuts, 4 eggs. 2 teaspoons baking
powder. l teaspoon vanilla.
Cream butter and sugar together,
add eggs, mix well. Sift flour and
powder together, add water
and mix again. Add walnuts, then
I have always had good success
with this recipe.
APRICOT MARMALADE.
Thanks to Mrs. r. L. j., Washington
GrODe)
Here is my Vermont recipe for
apricot marmalade which seems to
answer the request for a dried april
cot conserve:
Wash l pound Of dried apricots
carefully and soak two days in 4
cups Of water. Add cup canned
pineapple liquid and cook gently
l hour. Add 8 cups sugar and cup
81 shredded pineapple. Simmer
gently n hour, or until mixture jells
when tried on cold plate. Add nut
meats, If desired, and pour into
sterilized glasses.
(Edttor's note-Thdnks also to
Mrs. O. II. H., Washington, ,Dho
sent In a similar recipe.)
IRON PANS;
SWEET POTATO RECIPE,
(Thanks to Mrs. N. H.. s.,
Laurel, MdJ
Recently I bought a cast-iron
corn stick pan. The manufactur-
RS tag said the pan was ready for
Use, but every time use it a black
coating comes of on the corn
,read sticks and makes them look
lirty and unattractive. Can any,
)ne tell me how to treat the pan so
hat it will be usable?
In return for the help I am
'ure will get from you readers, I
I'M sending a sweet potato recipe.
Scalloped sweet potatoes: -Four
sized sweet potatoes, 4 tart
Ipples, 2 tablespoons margarine or
'acon fat, cup brown sugar or "A
up honey. l cup water.
Pare potatoes and apples and slice
hin. Place a layer of sweet pota-
,oes in a baking dish, then a layer
If apples, alternating until all are
lsed up. Dot each layer with mar
5arine and brown sugar and pour
he water over the last layer. Bake
Until tender and brown in a mod
crate oven (350 degrees) for one to
one and one-half hours, depending
On the depth of the baking dish.
Serves six.
BY emitting the margarine and
adding l pound of sausage meat
shaped into balls one can have the
makings OF a one-dish meal. With
this we like a green salad, and a
fruit gelatin with sugar cookies for
dessert.
X X X i
APRICOT CONSERVE;
SCONES, CRUMPETS.
(Thanks to Mrs. E. M. S..
Falls Church,
Inclosed I am sending a recipe
which one of your readers has re-
quested for apricot marmalade.
Soak l pound dried apricots over
night. Next day cook with two or
anges sliced thin (peel and alb and
about Z cups sugar. When soft and
nearly done, add l No. 2 can shred
ded pineapple, let boil 10 minutes.
Half a cup of chopped nut meats
may be added If desired.
I would be glad if some reader
could give me the recipe for dropped
scones and crumpets, such as the
English serve at tea.
Thanks to M. B. T., College Park.