Evening star., 1943-09-27
Readers Clearing House

House
bowl edgewise with spoon, turn to
right and bring up spoonful Of
batter. Fold means 60 over the top
OF the egg whites and repeat until
all egg whites are covered and in
small Jumps throughout the batter.
X X
PICKLED PIGS FEET;
TWO CAKE RECIPES.
THANKS to Mrs. f. NJ. M,
Arlington)
l have so much enjoyed the
Readers Clearing House. Collecting
recipes Is my hobby. so your column
has added to my collection as we'll
as helping me feed my family more
Interestingly.
I am inclosing some recipes in
answer to some recent requests of
your readers. I hope they will be
found useful.
In answer to E. C. G.s request for
picked pigs feet, here is a recipe I
| found in the Chinese Cook Book"
compiled by Mr.. NJ Sing Au and
published by Culinary Arts Press.
Sven Chez Kurk.
pair pigs feet.
cup peanut oil
y cup sugar.
Pinch of salt.
Vinegar.
4 cup flour.
Fry pigs feet in oil and add salt.
Cover with vinegar and simmer over
a low fire until very tender. When
done, put in sugar and flour mixed
with a little water. Cook for an
other 10 minutes.
For Mrs. H. j., some sour milk and
soda cakes.
Spice Cake.
4 cup butter
cup sugar.
cup sour milk or buttermilk.
teaspoon soda.
2 eggs.
2 cups flour.
4 cup raisins.
u cup nut meats.
l teaspoon cloves.
l teaspoon allspice.
l teaspoon cinnamon.
teaspoon nutmeg.
Cream butter and sugar. Add
beaten egg yolks. Then sour milk,
in which the soda has been dis
solved. Add sifted -four and season.
ings, raisins and nuts. Fold in
beaten whites of eggs.
2 Tablespoons-o'-B Butter
Chocolate Cake.
2 tablespoons butter.
l cup sugar.
l beaten egg.
u teaspoon vanilla.
1-ounce square unsweetened choc-
olate, melted.
Ia cups cake flour.
4 teaspoon salt.
l teaspoon baking powder.
l teaspoon soda.
cup sour milk.
Thoroughly cream butter and
sugar; add egg and vanilla and beat
well. Add chocolate and mix thor
oughly. Add sifted dry ingredients
alternately with sour milk. Bake in
waxed paper-lined 61a by 1917 inch
cake pan in moderate oven $3.50 de-
grees) for 80 minutes. This is from
Better Homes and Gardens.
I hope these will be helpful.
GREEN TOMATO PICKLE.
fThanks to C. C. l., Washington
l peck green tomatoes.
IL onions.
2 pounds sugar.
-. quart vinegar. s5
to 6 red peppers.
tablespoon ground mace.
l tablespoon cloves.
tablespoons celery seed.
2 tablespoons mustard seed.
Cut tomatoes and onions and pep
pers in even quarters tabout No.
Salt to taste and cover with boiling
water. Let stand several hours,
drain, then mix in other ingredients
and let it all come to boil. Seal
while hot.
I call this my Christmas Relish,
since it makes a beautiful red, green
and white pickle. This recipe is
often requested by my friends. The
red peppers may be difficult to find,
but they make the pickle. I often
cut this recipe in half and it usu-
ally makes about 6 pints for this
amount.
MINCEMEAT.
REQUESTED BY N. H., Washington)
Can any one tell me how to make
mincemeat - the usual kind. also
the variety made with green toma-
toes?
Editors note: There haze
been so many recipes sent in by
readers for the green tomato
nincenleat that lOe haUe been ur-
able to publish all OF them, due
to space restrictions. We are
keeping them in our files. hoau-
eUer, and, should space permit
1Ue shall print them from time to
time in the future We are most
grateful to all the ladies lUho
took the time and trouble to sub
NIT the excellent recipes)
7 flT 1