Evening star., 1943-12-10
QUERIES ANSWERED:
UNUSUAL RECIPES WANTED.
(Thanks to Mrs. I. S. F..
CheTy CHdSe.)

I think the compliments you re-
ceive for the Readers Clearing
House are much too limited. I have
read your page with interest for
many years and am especially de-
voted to the Thursday preview of
what the local market offers, as l
market for a week on Friday cat
Fifth and K streets with two other
women who take turns with me in
/ the use of cars. An extra vegetable
criSper is very useful for those who
/ buy for a seven day period. Another
help is to cook the more periShable
foods on the day of purchase and
serve them later in the week if they
are the sort which do not suffer or
are improved by reWarming, lie.
spinach, kidney stew (the old-fash-
ioned kind, just kidneys, no vege-
tables.
Since my letter writing is at very
! infrequent intervals, I shall include
reply to some of the inquiries in
the Clearing House that go fairly
far back.
l. Fats: Sausage fat is excellent
in bread stuffing for meat or fish
which would ordinarily have sage
added. It may also be used in
Waffles when sausage and waffes are
served. (My directions for waff1es
with bacon or sausage fat in them
has been asked for many times)
Lamb fat I used in most limited
way, only to pan roast potatoes. My
growing boys do not have enough
roasts in these rationed days to get
enough potatoes of this kind unless
they are done between times with
left over fat The English do not
altogether limit Yorkshire pudding
to beef. but also serve it with lamb
on occasions, and of course that
uses more lamb fat. Those in the
Rhode Island" Johnny cake belt
never have enough beef.
Ham fat (Which tends to have
slight Glove f1avoring) can be used
for brown Betty.
Extra Egg Yolks: Sour Cream
Kolatchen from Settlement Cook
Book u cup butter. yolks, 2 ia
blespoons sugar, grated rind OF a
lemon, l cup thick sour cream, l
ounce yeast dissolved in 2 table
spoons lukewarm milk, 3 cups flour,
candied cherries or raisins.
Cream butter, add eggs, sugar,
lemon rind and sour cream and the
yeast. Stir all together and add
-four; mix and drop from end OF
teaspoon on well-greased pans, Let
rise until light. Place a raisin or
cherry on top of each cake, spread
with beaten white of an egg, sprin-
kle with sugar and bake 10 minutes
in 375 degree oven. (This was a
great prewar favorite in our house,
Yellow Boiled Frosting: Con-
gressional Cook Book of 1920 Boil
2 cups of sugar and - cup of water
until threat is formed. Pour sirup
over beaten egg yolks and beat
until mixture becomes creamy.
Flavor with lemon and spread on
cake. If icing hardens too quickly,
thin with little cream.
Usually it is we'll to use extra egg
yolks before the whites are needed
if it can be planned that way, as
it is easier to store egg whites.
In normal times Hollandaise
sauce, Newburg, desert sauces, etc,
use only yolks.
Can any of your readers tell me
how to make Yorkshire tansy
cakes? Most books on herb cookery
mention that they are traditional
at Easter in Yorkshire but I have
to find out how they are made
There are plenty of directions for
tansy pudding.
!. Portuguese passion bread or sweet
j bread is another thing I would like
a recipe for, and the third is British
Guiana banana pie. The pie is not
) cream pie, but a one-crust pie
made with pureed bananas.
X X X
BLUING STAINS.
i REQUESTED BY Mrs. P. M. G.,
Washington
Please tell me how I can remove
bluing stains from a fine rayon
damask tablecloth
HONEY RECIPES.
(Thanks to Mrs. L. M. B.,
WdShington.)
! Answering the request Of G. D.,