Evening star., 1943-08-18

S quarts tomato juice
or 8 onions (groun6.
pounds brown sugar.
2 nutmegs ground.
tablespoons celery seed.
tablespoons white mustard seed.
tablespoons pepper
tablespoons ground mustard.
tablespoons salt.
Cook tomatoes and get Juice as
for tomato juice. Add spices and
cook until real thick. Just before
taking OF, add quart vinegar and
seal. The longer you keep it the
better it seems to get. It won't
seem very thick when you add the
vinegar. but seems to thicken up
after it is sealed.
Some time back a lady asked for
Ice cream using evaporated milk,
cup of milk.
p cup Of sugar.
2 eggs. =
! teaspoon vanilla.
cups cream Cor evaporated milk
whipped.
Mix eggs after they have been
beaten with sugar Add milk and
vanilla. Whip cream or milk and
add. Turn box to the coolest spot,
stir every Is minutes until 1t holds
it's shape. If you don't stir often it
will be f1aky.
WHITE SPOT FROM MAHOGANY.
Thanks to Mrs. L. A. S,
Alerandrid.)
Question by Mrs. F. J. K, August
IL, about removing white spot from
mahogany table, use oil of pepper
mint. This can be bought in any
drugstore. Moisten cloth by tipping
bottle and rub table with the grain,
not against. Very effective.
CONFECTIONER'S SUGAR.
(Thunks to A. o. B., Tdkoma
Pdrk.)
I haven't seen any reply to the
request Of one of your readers for
method Of restoring to use some
confectioner's sugar that had hard
ened. If she will place the sugar
In a cloth bag and crush or roll with
a rolling pin, or bottle, then shake
the sugar through a strainer, re-
peatlng the process as often as may
be necessary, I believe she will find
the sugar usable again. If confec-
toners sugar, brown sugar, raisins
and the like are placed in alright
containers Il use fruit jars) as soon
as they are purchased, they will re-
main fresh indefinitely.
My thanks to your column. It is
grand. I especially want to thank
the contributor who explained the
use Of Presto cooker for canning.
X 4 4 X
BORSCH.
Thanks to Anonynlous.)
The following is our favorite
Borsch or Borsth recipe, after trying
several I have made it several
times this summer with the in
gradients entirely from our Victory
garden, and it was very good.
or Z red beets sliced into small
pieces.
large onions finely cut up.
2 teaspoons salt.
3 quarts water.
Boil the above for ~ hours over
low fire, then add:
2 tablespoons lemon juice and
2 teaspoons sugar.
Add a small cabbage cut in quar-
ters and boil for just 20 minutes.
Add pepper and paprika to taste.
Beat 3 eggs thoroughly and stir
carefully-first mixing a bit of the
hot soup into the eggs-into the
soup so it does not curdle. Serve
IN deep bowls with / heaping table
spoon sour cream In the center. If
you have no sour cream use sweet
cream and mix first with few
drops of vinegar. This latter is
essentially part of borsch.
Considerable care must be used in
the last stages. A variation of this
delicious soup Is in straining out
the first vegetables and using only
the liquid. Also often the cabbage
Is omitted, as another variation.
4 y
COLDSLAW.
REQUESTED by Mrs. H. J. B.,
Greenbelt)
/ wonder If someone knows of a
recipe for coldslaw with a sour
cream dressing? The slaw is soft,
not crisp, indicating soaking in
something before the dressing is
applied.
SOYBEANS.
(Requested by Mrs. M. B.,
Kenstngton)
We planted soybeans because we
have read SO much about their nu-
tritive value. Now what do we do
with them? The only recipe I have
is casserole made with dried soy
haorc