Evening star., 1943-12-15
DESSERT SUGGESTIONS;

FILE SYSTEM; ROASTS.
Thanks to Mrs. N. B., Washington.
For the reader who requested ev.
eryday desserts and bemoaned the
fact that chocolate pudding is nj
longer available, she can easily
make her own. Cocoa Is scarce, but
a little goes long way in a corn.
starch pudding. The general meas.
urements are 3 tablespoons corn.
starch to 2 cups milk. (For desserts
keep a covered jar in the re-
frigerator for milk scraps" such
as any Of the baby's formula left
and more recently rinsings from the
family milk bottle. I read that
that rinsing is all the British house.
wives allow themselves for cereal
leaving the milk for the children
and family cooking.)
Another good dessert is the old
standby bread pudding, which can
be dressed up in many ways. We
like 1t with cocoa and spices and
with sliced apples and chopped nuts.
Also there are steamed puddings
that are simple and easy to make.
And if the reader would like a good
recipe for a dessert combining pea
nut butter and apples, I'll be glad to
send it along, as well as some of my
steamed puddings. My family is
great for desserts, so my file bulges
incidentally have found that a
big scrapbook is the most convent
ent way for me to keep recipes. I
have a folder in front of the book
in which keep my recipes until I
can try them, and when I'm sure
they will be wanted at some time
paste them in and pencil my own
personal notes about them.
Mrs. L. K. E. asked about roasting
meat for two-maybe she would like
to try it my way. I buy a small
chuck steak, about 2 or 21a pounds,
and prepare it like a Swiss steak,
and then about Is minutes be-
fore serving it I take it out
of the gravy and put it in the
oven to brown on both sides. It is
tender and economical and very
.sty.
Add another vote of thanks to the
Clearing House for its interest and
timeliness!
Editors Note-Thdnks to Mrs.
N. B. for sending in q recipe for
ice cream cones, Which 1pas SIM
liar to one already pubhshed.)
X X X X
ALUMINIUM UTENSILS.
REQUESTED by Mrs. L. S. B.,
SilDer Spring.
I wonder if any of your readers
could tell me the proper way to use
aluminium cooking utensils? I "fell
heir to complete set, frying pan,
roaster and three vegetable pans
but have had no luck in using them
X X X
CHEESE CAKE.
(ThdnkS to Mrs. L. E. B.,
Washington.)
This cheese cake recipe may be
the one Mrs. j. P. F., Vienna, Va,
would like to have:
TWenty-three slices Zweiback, u
cup butter, 4 cup sugar, 2 table
spoons cake flour, 4 teaspoon salt,
l teaspoon vanilla, 4 eggs, l cup
coffee cream, IL pounds cottage
cheese.
Roll zweiback into fine crumbs,
add melted butter and one-half cup
sugar; mix thoroughly. Put into a
9-inch spring form pan, saving
three-quarters cup for the top, and
press down firmly on the bottom
and sides. Mix the other half cup
sugar with the flour, salt, sieved
cottage cheese, vanilla and egg
yolks; mix thoroughly. Add cream
and beat again. Fold in stiffy
beaten egg whites, turn mixture
into zweiback crust and sprinkle
top with remainder of crumbs. Bake
in moderate oven 1925 to $50 de-
grees) for about one hour, or until
center is set
PEANUT BUTTER BREAD;
RICE CHEESE PUFF.
(Thanks to Mrs E. o. B., Wash
ington.)
Peanut butter bread-2 cups flour,
tnaSnoOnS baking pOWder | tea