Evening star., 1943-11-12
Readers Clearing House
CHUTNEY, CURRY;
PORTUGUESE STEAK.
(Thdnks to Mrs. S. J. r.,
WdShin0ton

OAAS . ANSAS 00xbXkx
PORTUGUESE STEAK.
(Thanks to Mrs. S. J. r.,
Washington.)
Here are recipes for India Chut
ney and Curry which have lonI
been favorites Of ours.
India Chutney-l5 large sour ap
pies. 2 green peppers, l cup seedet
raisins, 2 good-sized onions, l quar-
vinegar, 2 tablespoons white mus.
tard seed, 2 tablespoons ground gin.
ger. 2 tablespoons salt, 2 cups brown
sugar.
Pare, core and chop apples, to.
gether with green peppers from
which seeds have been removed and
the onions. Add raisins and vine.
gar. put in preserving kettle, and
simmer two hours. Add the sugar
and seasoning and cook slowly an
other hour. Seal in glass jars while
hot. Makes about pints.
India Curry-1h pound slice Of
veal " inch thick, sliced onions
u cup butter, II tablespoon curry
powder, flour, teaspoon vinegar.
Scar veal quickly on both sides
in frying pan without butter. Cut in
1h-inch pieces. Fry onions in but
ter until brown. Remove onions and
add meat and curry powder. Then
cover with boiling water. Cook
slowly until meat Is tender. Thicken
with flour diluted with enough cold
water to pour easily. Then add
vinegar. Serve with border of
steamed rice cooked very dry. Serves
4 to 6.
These are old favorites with us
and I hope they are what Mrs. c. B.
N. and incidentally yourself are
looking for.
BY the way, I wonder If you
are familiar with this Portuguese
method of ting steak? ct works
especially well with those on the
not-so- tender side, too common
these days.. Put your slice of steak
on a platter. Pour vinegar over 1t
until it is perhaps half covered. Jab
q fork into the meat here and there
Slice up a Glove or SO of garlic and
let 1t rest in the vinegar and on
the meat. With a sprig of parsley
brush the vinegar over the steak
and get it thoroughly wet. After
a half hour or so turn the meat
over Repeat the procedure. 1t
should not stay less than an hour
In the vinegar, nor certainly much
longer 1t may be broiled, but will
taste better fried in butter. 1t should
be served with Portuguese rice made
with a small onion cooked in butter,
about 2 cups or so OF canned toma-
toes or large fresh tomatoes, about
q cup Of water. Let it simmer on
top of the stove for a while, then
in casserole. Put about a cup Of
cooked rice (well washed) and pour
the tomatoes over. Cook In the oven
with cover on at about 375 degrees,
stirring occasionally. This latter
takes practice before you can gauge
It correctly. The rice should be suffi-
GENTLY dry to separate, but not dried
up and not mushy.
SEVERAL SUGGESTIONS
AND REQUESTS.
(Thdnks to Mrs. M. E.,
Silper Spring.
Mrs. j. S. M. of Charles Town,
W. Va, may be interested in the way
my husband refinishes our wooden
drainboard.
Allow clean drainboard to dry
Then cut away any rotted places
down to good solid wood and fill in
holes with plastic wood according
to directions on cam. If rottec
places are too large shape q piece
Of wood to fit into wedge and Ill
In cracks with plastic wood. Allow
to harden and dry completely. Var
nish entire drainboard with heavy
duty varnish. Allow to dry. Wipe
free from water after each time
used to prevent further rotting
Keep vanished as needed. Occa-
sional waxing helps keep it water
tight.
Can any one tell me how to get
some use out of an aluminium pan
cake griddle that refuses to yield
brown pancakes? I've tried max
ing my own batter and that does
work. But all boxed batters stick
terribly even when I've creased the
pan lightly and added butter to the
batter. The griddle is supposed tc
have been treated, needing nc
greasing. Is there any way I can
treat 1t further to make it more
useful?
I would also appreciate knowing
how to treat a heavy iron skillet
and lid with grease to keep it from
dripping rust while cooking poi
roast.
A friend gave me this suggestion
for easier baby feeding and I would
like to pass it on. Use an after
dinner coffee spoon instead of the
usual baby spoon for feeding a
young baby. It seems to be just
the right size and shape especially
for a child who is skeptical of any
thing in a spoon.
The Readers Clearing House is a
fine column and has been quite
helpful to me in the short time I've
been reading it. Thanks!
SOUR CREAM RAISIN PIE.
(Thdnks to Mrs. A. P. H,
Siluer Spring.
Some time ago there appeared in
your paper a request for sour cream
raisin pie by Mrs. P. H., Alexandria
I mislaid my recipe and just came
across 1t so am sending 1t along
hoping the lady who requested II
will like it as well as we do.
Three eggs, l cup sugar, l cur
raisins, / cup sour cream, / tea.
spoon cinnamon.
Place yolks of eggs, sugar, raisins
sour cream and cinnamon in par
and cook until thick. When dons
pour into baked pie shell and covel
with meringue made with the white.
If Aocs place In oven lust 1onf