Evening star., 1943-09-21


change of ideas, recipes, housekeep-
Ing short cuts and suggestions be-
tween the housewives in Washing
ton and vicinity. Please send your
contribution or requests to Readers
Clearing House, the Womans 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 Womans Page.
AS 1t is obviously impossible for
this department to test all recipes
offered for the column, we cannot
assume responsibility for them.
Betsy CaS,0eH
4 y X
PIZZA
(ThankS to Mrs. E. c., Washington
Some weeks ago I asked through
your valuable column for good
recipe for making Pizza Italian To-
mato Pie, and several persons were
kind enough to reply. I have now
succeeded in getting the following
recipe for this delectable Southern
italian dish, from Chicago:
Simmer tomatoes with a few
cloves of garlic or sliced onions
Cboth, if liked. Crush garlic if
left In pieces or take away when
sauce is done. Add olive oil and
salt and pepper according to ones
taste. If you like it hot, add red
pepper. Also add anchovies broken
In pieces after simmering tomatoes
and flavoring about 20 to Is min
utes df anchovies are disliked they
may be omitted.
Have some bread dough rolled
about one inch thick-pour little
olive oil all over dough to moisten
it-place it in any fat baking sheet
bake in hot oven about 10 to Is
minutes, then spread mixture of
tomatoes all over half baked dough
and sprinkle grated parmesan cheese
or any preferred cheese, and bake
q little longer, about 8 to 10 min
utes.
More about mixtures: Slices of
any preferred kind of cheese may
be placed on mixture, but this Is
optional Another mixture and style
Is a spread made of very fine crushed
garlic simmered in olive oil, chopped
parsley and anchovies, and salt and
pepper for two to three minutes
spread on bread dough with grated
cheese sprinkled on top.
The bread dough may also be
fried in fat in a frying pan and
pricked with fork SO that it will
not raise much-when crisp cut in
serving pieces and spread favored
mixture sprinkled with cheese.
PizZa must be eaten while it is
crisp and hot.
My Chicago friend has certainly
left nothing undone-its a most
thorough recipe and capable of
number of combinations. Just read
ing it gives at least an indication
of how good it really is.
I appreciate your column and en-
Joy reading it greatly.
* \ X
REQUESTS AND ANSWERS.
(Thanks to Mrs. E. c. B.,
Washington.J
The Readers Clearing House has
been very helpful to me and I wish
1t would appear in The Evening Star
every evening. 1t has cleared up
great many questions for me that
have been in my mind over period
of years.
Inasmuch as grapes are in season
now, have very simple but good
recipe for grape jam, so would like
to submit it:
heaping cup of stemmed grapes
(ripe).
level cup sugar.
Make in patches of five cups of
each. When the mixture starts boil
ing boil hard 20 minutes. Then put
through colander and place in ster-
lized glasses. When cool, parafin.
Mrs. E. T. c., Washington. in
ouired, How do I do it?" To fold
in egg whites folding is incor-
porating one ingredient into a mix
ture by lifting the mixture over the
ingredient to be introduced, as egg
white IN cakes.
"Blanching almonds ds'-Cover the
almonds with boiling water, let boil
vigorously, drain, cover with cold
water, drain again and slip the
skins from the nuts, one at a time,
between the thumb and forehnger
These may now be Drowned in deep
frying fat oil at 375' F. Drain on a
cloth and salt afterwards. Or, they
might be glazed. Here is a sug-
gestion for ''one dish" meal:
Fix meat balls either with or with
out the sausage tmeat loaf mix
ture). Then roll the meat balls in
Nncooked rice. Place them in a
deep casserole which has one half
cup hot water in the bottom, then
pour over can Of either tomato
soup or vegetable soup, with another
can Of hot water (meat balls must
be submerged in the liquor. Bake
in a slow oven 1925 to 350o F. for
at least an hour-turning the meat
balls over occasionally, SO they
won't stick to the bottom. Casserole
should be covered during the baking
Now I, too, am interested in a
recipe for the Chinese dish Egg Foo
also Won Ton. I sincerely hope
one of our Chinese Clearing House
readers will be kind enough to
share these recipes with us.