Evening star., 1943-11-22

AS 1t is obviously impossible
for this department to test all
recipes offered for the column, |
we cannot assume responsibility
for them.
Betsy CasWeH.
powdered sugar, then very slowly
two squares of grated chocolate
Keep cold. but do not freeze.
have used cocoa when necessary
quite successfully
|
KEEPING FRUIT CAKE;
STICKY GRIDDLE.
(ReQuested BY Mrs. r. d. S.,
Wdshington)
Will some one please tell me tn,
proper way to keep fruit cake.
had one that became mildewed.
Suggestion: If the lady with thu
aluminium griddle will completely
cover it with common table sail
and put 1t over low flame unit
the salt becomes quite brown al
over, it wilf clean" the griddle ane
permit it to become usable again
(Thanks to Mrs. E. M. c., Arlington }
I note the inquiry of the lady
who wants to get her griddle cakes
to brown and not stick. AS my hus-
band formerly demonstrated making
griddle cakes on aluminium without
using any grease we learned that
an egg would prevent sticking ano
that sugar added was the ingredient
that made for browning. Too much
sugar will, however, cause a tend.
ency to burn.
A test to determine when thu
griddle is just the right temperature
to bake properly is to drop just 6
drop of water on the griddle from 9
teaspoon; if the drop of water hold!
together and runs around on the
griddle the temperature is right
If too cool it will bubble and sputter
if too hot it will evaporate almost
instantly.
X X X X
FLUFFY YEAST MUFF1NS.
(Thdnks to Mrs. c. N. M,
Washington
have a most unusual and very
delicious and easily made muffin
recipe which every one seems to like
very much. I am sending it for the
Clearing House. All in all, it takes
not much more than two hours to
accomplish and may be made with
out putting the hands in the dough
which is distinct advantage.
Scald l cup milk. add z table
spoons sugar, 2 tablespoons short
ening and teaspoon salt. Cool
add one yeast cake which has beer
dissolved in 4 cup lukewarm water
Add one well-beaten egg and 2l3
cups -four and beat to smoothness
(Flour should be sifted and meas.
ured in level measurement Let
rise one hour at room temperature
(Do not work down. Fill CREASED
muffin pans half full of the fluffy
mixture and let rise half an hour
Bake at 375 degrees for about 81
minutes.
This amount makes about II good
sized mullins.
CRUMPETS AND SCONES.
Thanks to Mrs. F. H. G., Arlington. )
In answer to request from ont
Of your readers for crumpet ane
scones recipe, here are two I have
found very satisfactory. For crum.
pets add 2 beaten eggs and IL cup.
milk to 4 tablespoons melted short.
ening. Add the following dry ingre.
dients which have been sifted to.
gether: teaspoon salt, Tablespoon
sugar, 4 teaspoons baking powder
and 21a cups flour. Put CREASED
muffin rings (open tops and bot
toms) on creased griddle or frying
pan and fill two-thirds full; cook
slowly until brown and puffed up;
turn and cook other side. Split
while hot and serve with marmalade
For scones, the ingredients are the
same but in different proportions
Sift together 2 cups flour, 3 tea
spoons baking powder, l teaspoon
salt, 2 tablespoons sugar and ;
tablespoons shortening and mix in
lightly. Add y cup milk to beaten
eggs and add slowly to first mix
ture. Roll out y inch thick on
Toured board; cut into 2-inch
squares and fold over, making them
three-cornered; brush with milk
dust with sugar and bake in CREASED
pan in moderate oven about Is min
utes
FRUIT CAKE;
SPOON BREAD.
(Thanks to Miss L. v. S., Alexandria }
I thoroughly enjoy the household
department in the Star and enclose
two recipes think good.
I have never yet seen a recipe fol
fruit cake among the many recipe!
which eliminates liquids and baking
powder, yet we never thought o,
using such in Christmas cakes.
fruit cake will keep fresh for veal
if no liquids, except alcoholic, ane
no baking powder are used.
The batter bread recipe can b.
mixed, baked and ready to serve ir
Is minutes and is fine for someone
living alone. Any left over can bt
reheated under a low flame for an.