Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-07-29

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 it is obviously impossible for
this department to test all recipes
offered for the column, we cannot
assume responsibility for them.
B. c.
4 X \ \
OATMEAL COOKIES.
(Th1nks to Anonymous, Edgemoor. J
One of your readers on the
Woman's Page asked for good oat-
meal cookie recipe. Here is one of
the best:
l cup fat.
2 cups dark brown sugar.
q cup sour cream.
2 eggs.
2 teaspoons cinnamon.
/ teaspoon nutmeg.
teaspoon vanilla.
n teaspoon salt.
! cup chopped dates.
"a cup nuts.
2 cups rolled oats, Drowned.
"a cups flour.
! teaspoon soda
l teaspoon baking powder.
Cream the fat and sugar. Add
rest of ingredients and drop por-
tons from tip of spoon onto creased
baking sheet. F1atten with back of
spoon. Bake IL minutes in mod
crate oven. The oats are improved
in flavor ii they are sprinkled on a
shallow pan and Drowned in mod
crate oven.
This recipe Came out of Texas!
TO CLEAN HOUSE.
REQUESTED by w. S. j.. Wash
ington.)
I have just moved into house
and find that it has reaches and
bed bugs in it. Could some one tell
me the best method to get rid Of
these?
Also / would like to know how to
can baked beans.
Branded PEACHES.
Reprinted due to popular re-
quest from the original contribu-
ton sent in by Mrs. L. F. A,
Leesburg)
Use clingstone peaches uniform
in size as possible. Peel them and
as you peel them roll them in sugar
and drop in glass jar. When the
ia &c nncC1hlo
peaches fill it with sugar. Put the
rubber band on the jar, screw the
top down tightly, put each jar in
two paper bags Cmanila) and put
them in a dark closet upsidedoWn
and leave them until winter. In the
fall you will have the most de-
licious branded peaches you have
ever tasted.
Branded Peaches No. 2.
Take white or yellow freestone
peaches they must not be too ripe)
and scald them with boiling water
Cover and let stand until the water
becomes cold. Repeat this scalding,
then take them out, lay them on a
soft cloth, cover with another cloth
and let them remain until perfectly
dry. Now put them in stone jars
and cover with brandy. Tie paper
over the tops of the jars and let
them remain in this way one week.
Then make a sirup, allowing one
pound of sugar and a half-pint of
water to each pound of peaches.
Boil and skim the sirup, then put
in the peaches and simmer until
tender. Then take the peaches out,
drain and put them in glass jars.
Stand the sirup aside to cool. When
cold mix equal quantities of this
sirup and the brandy in which you
had the peaches. Pour this over the
peaches and seal.
BREAD-AND-BU PICKLE.
Thanks to Mrs. S. p. L., Loudoun
County, Vd)
gallon cucumbers.
small onions.
u cup salt.
green peppers.
Wash cucumbers: do not pare
Slice crosswise in thin slices. Slice
onions and peppers thin. Mix salt
with all these vegetables and bury
small pieces of ice in the mixture
Cover with lid, put weight on it
and let stand three hours. Drain
thoroughly.
Meanwhile. make sirup of cups
sugar. u teaspoon cloves (whole),
teaspoon celery seed, 2 teaspoons
mustard seed and 5 cups vinegar.
Pour this over pickles. place over
slow fire, heat to scalding, but do
not boil.
Pour in jars and seal.
Thanks to Mrs. E. J. McC.,
Washington.)
In reply to a request in The Eve
ming Star by Mrs. H. w. G.. Alexan-
dria, for a recipe for bread-and-but-
ter pickles I would like to give her
my recipe, which is very good and
very easy to make.
10 cucumbers fresh not pickledD
small onions.
Slice thin (do not peel cucumbers)
and cover with a cup salt and
cracked ice. Let stand for three
hours.
Make sirup Of:
cups vinegar.
cups sugar.
teaspoons mustard seed.
l teaspoon celery seed.
u teaspoon cloves ground.
Ia teaspoons tumeric.
Drain and squeeze water from
%X1EM