Evening star., 1943-05-26

Each Monday, Wednesday and
Thursday this space is devoted to
an exchange of ideas, recipes, house.
keeping short cuts and suggestions
between the housewives in WASH
ington and vicinity. Please send
your contributions or requests to
Readers Clearing House, the Wom-
ans Page, The Evening Star"
The views expressed in this "open
forum" are not necessarily those of
The Star, but are simply an ex-
change of opinions between readers
of the Woman's Page.
BREAD.
THANKS to Mrs. f. B. M,
WdShington.)
The following may serve as sat
isfactory recipe for Mrs. j. o. NJ,
whose letter appeared in the Read
ers' Clearing House" on May 20. All
OF my friends seem to like it very
much.
Ia cups milk.
2 tablespoons sugar.
l tablespoon salt.
cake yeast.
IL cups water.
8 cups flour.
z tablespoons shortening.
Scald milk in top of double boiler
Add water and cool to lukewarm.
Add sugar, salt and crumbled yeast.
Let stand while sitting flour and
mixing in shortening. Add liquid
to flour mixture, mix we'll and
knead well on Toured board. Place
in large creased lightproof con-
tainer and brush top with melted
shortening, and let rise until fluffy
at least one hour. Remove, knead
lightly, and divide into three parts.
Put in medium sized creased loaf
pans, again brush top with melted
shortening, lay waxed paper and
several thicknesses of towels over the
top, and let rise about an hour and
a half, or until above the top of the
pans. Bake until Drowned in 1926
to $50 degree oven, an hour or more.
X X
A RECIPE AND A REQUEST.
(Thanks to Mrs. II. M. c.,
Wdshington)
Here is my recipe for lentil soup:
Wash and soak overnight box
(about 2 cups of lentils. Boil in
2 or 3 quarts Of salted water until
quite soft. This takes several hours.
Three or four. I just simmer them
about as I do navy beans. They
are very good this way seasoned
with salt and butter when butter
Is available. They may be served
quite thick or thinned down to a
Watery soup.
Another recipe I follow is this one:
4 cups Of stock (plain water will
do).
4 tablespoons of flour.
4 teaspoons butter or margarine.
l onion (this gives best flavor.
l carrot.
l cup lentils.
l stalk celery.
2 teaspoons salt.
Soak lentils several hours (over-
night, then drain and add onions,
carrot and celery cut fine. Add
water and cook slowly for several
hours. Add hot water when neces-
sary as this may boil down.
Rub some lentils through sieve If
desired to give soup q thick sub
stance. Make paste Of flour and
thicken.
If stock is used add 1t just before
serving, using it to thin the soup
TO desired consistency.
This can be made into creamed
lentl soup by adding / quart of
milk instead OF stock, but / have
never tried 1t nor have I ever had
1t served.
This recipe was taken from a
Fireless Cooker" recipe book SO
substituted my own method of
cooking, but the vegetables give an
added havor to the lentils, espe-
cially the onion. Any one knowing
how to make bean soup or split
pea soup can make lentil soup.
Since the stock requires points and
50 does the soup bone to make stock,
I would suggest just water. That is
all I ever use and lentils never last
long In my house. They are very
tasty and should be used by more
people. It Is surprising how few
people know about them although
the stores carry them in stock. NV
son tried to get lentil soup while he
was In Minneapolis, but he could not
fl1d any one that had ever heard of
1entils.
Now for my requests would like
q recipe for clam chowder made
without milk. know there Il some
tomato in 1t. But have not been
able to get the proportions rikf1t. I
have had this chowder in two res
taurants In Washington, but how to
make 1t still do not know.
(EditoTs Note - The recips
from HStsy CGstDelPs file re-
Qneste6 By Mrs. H. M. c. has been
jor1D0rdsd to her direct.)
+ i y
P1CkLED FRESH HERRING.
(Thdnks to Mrs. G.. p. r.,
WdShingt0n.)
This IS . recipe Of my mothers.