Evening star., 1943-08-19
Readers Clearing House

Readers
This space Is devoted to an ex- ,
change Of ideas, recipes, housekeep-
ing short cuts and suggestions be-
tween the housewives In Washington
and vicinity. Please send your con-
tribution or requests to Readers
Clearing House. the Woman'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.
B. G.
ToP-oF-sTovE COOKING:
IRON IN WATER.
Thanks to Mrs. J. P. C,
CANDY, Ind.)
Here Is a reply to the lady who
wanted some ideas on top-of stove
cooking. The following are dishes
that I prepare all the time and we
enjoy them very much. I cannot
give you the exact measurements,
as I Just cook whatever amount
think will be used.
Ham and potatoes: Take a slice Of
smoked ham and brown In a heavy
skillet. When Drowned add thick
sliced potatoes and pour about a cup
Of milk over the potatoes and meat.
Put on tight lid and cook over
very slow fire until the potatoes are
done. II too dry, before the potatoes
are done add little more milk.
Stir often. I believe you will say
that potatoes fixed this way are the
most delicious you have ever tasted.
Meat balls, tomatoes and pota-
toes: Make meat balls with chopped
onions and brown on all sides in
heavy skillet. When done pour
can Of tomatoes in with the meat
balls and add potatoes that have
been quartered. Cook until potatoes
are done. Cook over slow fire with
tight lid. Season to taste. When
served with salad 1t Is a complete
meal.
Another one Is to take sliced
pork, chopse or steak and brown
in heavy skillet. When done add
sliced onions and potatoes quar-
tered. Pour In about 2 cups Of
water and cook slowly with tight
lid on until potatoes are done.
Add q thickening, and here you
have meat, potatoes and gravy.
Request-Can any one tell me
what to do when water Is full Of
iron? I live out Of town and have
a well. When the tubs are filled
for my laundry you can't see the
bottom. It makes the clothes very
yellow. The only way have found
50 far is to I'LL my tubs four or
five days before washday and let
all this settle to the bottom and
then siphon into clean tubs. To the
water that heat add softener,
and the iron will come to the TOP
and can be SKINNED of. The
rinse water is what has me puz-
zled.
I enjoy your column very much,
but find one flaw with it, It
should be in every day!
UNLOCKED FUDGE.
Thanks to Mrs. A. H., Hyattspiue.)
In reply to Mrs. B. w. K, WASH
ington, who requests a recipe for
uncooked fudge I'm sure she will
enjoy the following for candy, and,
made with little more milk, as an
icing. Nut meats may be added, of
course.
4 tablespoons butter.
4 ounces baking chocolate.
u cup hot milk.
3 cups sifted confectioner's sugar.
/ teaspoon vanilla.
h teaspoon salt.
Melt butter and chocolate In dou-
BILE boiler, stir until blended. Stir
hot milk into sugar, beat until
smooth. Stir in chocolate mixture,
vanilla and salt. Beat until smooth
and thickened, about minutes.
\
SEVERAL CONTRIBUTIONS.
Thanks to Mrs. r. r. s.,
Sandy SPRING.
I guess I have been reading and
accepting recipes and household
hints from The Clearing House
long enough without giving some
thing in return. The Stars Wom-
ans Page is the best I have read
in any paper.
Here is an uncooked fudge for
Mrs. B. w. K:
Beat one egg very light and
add to 1t 2 tablespoons cream Cor
evaporated milk and / pound con-
fectioner's sugar. Melt "a cake OF
chocolate over the steam of a ket-
tie with l large tablespoon butter.
Add these to egg and sugar mix
ture and flavor with I teaspoon
vanilla. Stir we'll or until chocolate