Evening star., 1943-09-20
Readers Clearing House

This space is devoted to an ex-
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 Read
ers' Clearing House, the Women s
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.
As 1t is obviously impossible for
this department to test all recipes
offered for the column, we cannot
assume responsibility for them.
Betsy CassCeH.
SOMETHING FOR THE BOYS"
Thanks to Mrs. F. S. H.,
Washington
would like to contribute my recipe
for fudge using fresh milk. I've had
it since I was married six years ago
and care for no other version of
the candy.
1a cups sugar.
u cup milk.
2 squares chocolate
2 tablespoons butter.
4 teaspoons corn sirup.
u teaspoon salt (scant).
l teaspoon vanilla.
z teaspoons cream.
Mix sugar, milk, corn sirup, salt,
bring to boiling point and add 2
squares chocolate and tablespoons
butter. This mixture will appear
curdled. Cook to firm, soft ball
stage. Remove from fire and cool in
pan Of cold water for is minutes.
Add vanilla and stir until creamy
Then add the teaspoons cream and
beat until firm. Add nuts, peanut
butter or raisins, if desired. I have
been told it will keep two or three
months In q tin box, but we have
never been able to leave it uneaten
for that longI
I, too, enjoy the Clearing House
and It's the first page look at each
evening.
Editors note: You might keep
this recipe in mind tphen making
candy to send the boys in the
serDice. Its keeping qualities"
make it especially paluable.
OLD COOK BOOKS.
Requested by J. E. McC,
Kensington.)
First, may I congratulate you on
your most successful and extremely
useful column? It is certainly a
boon to your readers
I have rather strange request
to make. Perhaps I am asking a
great deal, but it has occurred to me
that some of the readers might have
q cook book or so that is not being
used.
I have quite an interesting COL
lection of cook books, recipes and
other source material of the culinary
art and, believe me, have read all
Of them and will appreciate any
additional ones. If they are in poor
condition, or old, so much the better,
for "spots" and finger smudges indi-
cate use and that, after all, is the
reason they are written.
Thank you so much. My address
Is Box 1853, Kensington, Md.
GREEN TOMATO MINCEMEAT:
MARKS ON FLOORS.
Thanks to Miss o. L., WGShington.)
In answer to the inquiry with re-
spect to removing black marks made
on waxed floors. linoleum and tile
by synthetic rubber heels, submit
the following which has worked very
satisfactorily for me:
Wiring a clean soft cloth out of a
mild soap lather and rub the black
marks in the same direction. You
will notice that little will come
OF. Repeat several times rubbing
very hard and the marks will dis
appear. Cover with a light coat of
wax, let dry at least 20 minutes and
then polish.
Will some one kindly submit a
recipe for green tomato mincemeat?
Now that beef is scarce and is ra-
toned, I recall that mincemeat
made with tomatoes is hardly dis
tinguishable from that made with
meat.
We always read the Clearing
House items and will be glad to an
swer any inquiries that we can.
X X y
HELPFUL SUGGESTIONS.
Thanks toMrS. J. L. S.,
Washington
IN answer to Mrs. E. T. c., the
servel Electrolux cook book contains
. glossary of those terms, as well
as about so others most commonly
encountered in recipes. This book
was sent me free shortly after my
purchase of that type refrigerator,
but I assume she can obtain one
through the local gas company or
other Servel dealer. The Metropoli-
tan Life cook book also defines terms
and measurements used in cookery,
but have recently bequeathed that
book to one of my friends who knew
less about cooking than I, if pos
sible.