Evening star., 1943-11-25

CHICKEN IN WINE:
GINGERBREAD; PIE.
(Thanks to Mrs. J. w. w., Jr,
Washington
Would any of your readers have
recipe for chicken cooked in wine?
This has long been favorite of mine
IN French restaurants. I would like
to prepare my own chicken in this
way, If I could find the recipe.
Lately, l have read numerous reci-
pes for gingerbread in the Clearing
House. always use a prepared
gingerbread mix and find it very
quick, besides being the best I have
ever eaten. However, I wanted to
suggest a variation of ordinary gin
gerbread that pleases my family
more than any other dessert. It
serves the four of us for two meals.
Always line your creased pan with
waxed paper for any gingerbread.
Arrange stewed sliced apples, or any
other cooked fruit, in lined pan.
Pour in 4 cup light corn sirup.
q often use black molasses instead
the flavor is better) Add raisins,
chopped nuts, cherries or other
candied fruit. A sprinkle of brown
sugar gives more flavor. Then pour
gingerbread batter over all. Bake
in moderate oven and remove from
pan at once, turning upside down
on platter. IA
For company I always arrange
my fruit slices in decorative fashion
on the pan. Apple slices and candied
cherries make lovely pinwheels.
Our visitors always want to come
back for more of my pumpkin pie.
Evidently no one else has ever tried
my idea. Your readers might try
it and see what a delectable treat
this makes. Add u teaspoon of
peppermint extract to pumpkin fill
ing after entire mixture for one pie
is made. Put Immediately in oven.
1t keeps the clean" taste much
better that way.
fEdttor'S note: Special intormd-
ton for Mrs. N. H. P, Arlington,
has been forwarded to her d.
rect.)
SUGGESTION.
(Thanks to A. H. M, Bethesdd.)
Have any of the readers tried
mixing two grated apples to
whipped gelatin?
We like it very much Add only
the apples, no sugar.
CHEESE CAKES; MERINGUE,
(Thanks to H. L. D., CheUerly.)
I enjoy trying the recipes in the
Clearing House page and so far
had very good results and hope you
continue with that page. A lady
asked for Jewish cheese cake
have watched the paper every night,
but did not read of any, so far. I
am inclosing my recipe for cheese
cake.
One pound cottage cheese, large
can evaporated milk, mix together
and rub through a sieve. Add 2
Well-beaten eggs, l cup sugar, y
teaspoon salt, juice of l lemon Zone
can use / can of condensed milk,
emitting sugar. instead of evap-
GRATED milk.
Make a rich biscuit dough, line
1O-inch pan 3 inches high. Pour
mixture over biscuit dough and bake
As minutes at $50 degrees, or until
mixture is set and firm. 1t is the
best cheese cake I've ever tried.
Meringue: 2 egg whites, I tea
spoon baking powder, 6 tablespoons
sugar, 2 tablespoons water.
Add water, baking powder to egg
whites. Beat until stiff and dry,
then add 2 tablespoons sugar and
continue beating. Then add re-
manning sugar and beat for several
minutes. Pile lightly on pie or
squeeze through pastry bag in de-
sign. Bake at 275 degrees. Use level
spoons of sugar.
ANOTHER GENTLEMAN SPEAKS.
(Thanks to Mr.. J. w. M,
Philadelphid)
From another male who likes some
OF the good old things to eat! Don't
let j. w. c. discourage you. Some
OF us are saving the recipes for the
time when the butter, ETC., is avail
able or maybe will be able to have
some good cookies this Christmas
that I haven't had for 10 years!
RAISIN WINE.
(ReQuested By Mrs. A. B. c.,
Washington
I would appreciate it very much
ii one Of your readers would send
in a recipe for raisin wine.
X X X X
DATE LOAF;
CLEANING CURTAINS.
(Thdnks to Mrs. H. L. j.,
Herndon, Vd)
have recipe given to me by
friend for a "date loaf" It is
inexpensive and very good served
plain as fruit cake, or with
whipped cream for dessert.
One-half package dates cut in
small pieces q large cupfuD, /
teaspoon soda. Pour IL cups boil
ing water over dates and soda, and
let stand until cool. Then cream
together l cup sugar and / table,
spoon butter, and add / egg. Sift